Sweet potato and fish curry
This dish was created when we were away in Spain, after Kim stopped at a small spice market while I was riding my bike. It has been a family favourite ever since.
On every trip, we always make sure to pack the spices and dry ingredients we need for it, but we source the rest locally. It can easily be adapted as well, to include more vegetables or chickpeas instead of fish, making it vegan, or you could swap the fish for chicken if you prefer.
Ingredients
❏ 4 white fish fillets
❏ 1 tin coconut milk
❏ 600ml vegetable stock
❏ 4 sweet potatoes
❏ 2 tins chopped tomatoes
❏ 1 bag of fresh spinach
❏ Small bunch of coriander
❏ 1 large onion
❏ 2 cloves garlic
❏ 2 teaspoons turmeric powder
❏ 2 teaspoons cumin powder
❏ 1 teaspoon tandoori masala powder
❏ 1 teaspoon dried chilli flakes (optional)
❏ Salt and pepper to season
Method
■ Peel and roughly chop the onion and garlic, and add to a large pan with a splash of olive oil. Cook for a few minutes over a medium heat, until the onion begins to turn translucent.
■ While the onion cooks, peel and cut the sweet potato into large chunks.
■ Add the turmeric, cumin, tandoori masala and chilli flakes (if using) to the onion, stir and cook for a minute to release the flavours.
■ Then add the tomatoes, coconut milk, vegetable stock and sweet potato, before mixing together, covering and allowing to cook over a medium heat for 40 minutes.
■ Add the spinach and allow to wilt before mixing in.
■ Place the fish fillets on top of the curry, cover with a lid and allow to cook for five minutes before serving.
For us, this dish conjures up some wonderful memories of lazy evenings on the Mediterranean coast, sitting with a glass of chilled wine in the warm evening air, without a care in the world.
Wherever possible, we try to find a fresh fish market to buy the prawns for this meal, but at a push, you can get them from the supermarket.
Ingredients
❏ 12-16 king prawns
❏ 400g linguine
❏ 250g cherry tomatoes
❏ 2 courgettes
❏ 1 large red onion
❏ 1 large orange pepper
❏ 3 cloves garlic
❏ Chilli flakes (optional)
Method
■ Preheat the oven to a fairly high heat. While it heats up, roughly chop the onion, pepper and courgettes. Place the chopped vegetables in an ovenproof dish and mix with olive oil, salt and pepper. Roast for 35-40 minutes. Add the tomatoes after 20 minutes.
■ When the vegetables are almost done, add the linguine to a pan of boiling, salted water and cook according to the instructions ns on the packet. Once cooked, d, drain and season with cracked ked black pepper and just a touch ch of olive oil.
■ Crush the garlic and add toto aa panpan withwith 2 tablespoons of olive oil andnd thethe kingking prawns.prawns. Cook over a high heat for a few minutes, until the prawns change colour. As soon as they are done, remove them from the pan.
■ In the same pan, add the linguine, roasted vegetables and chilli flakes (if using); mix well. Divide between four bowls and add the king prawns at the end before serving. If you prefer, you can sprinkle the chilli flakes over each dish at this stage instead.