Spicy Fish & Sweet Potato Curry (South African Curry Spice)

A delicious spicy fish & sweet potato curry recipe that offers depth of flavour with varying levels of heat. Adapt the recipe to your liking by choosing your favourite fish, we used Haddock.

Serves 2
Time: 30 minutes

Ingredients:
2 Large Haddock Fillets (skinned and boned)
1-2 tsp Freshly Spiced South African Curry Recipe
1 Large Onion, Finely Chopped
3 Garlic Cloves, Crushed
2cm Fresh Ginger, Grated
1 Finger Chilli, Finely Sliced
400 ml (1 can) Coconut Milk
200ml Water
Large Handful Fresh Spinach
2 Sweet Potatoes, Peeled and cut into 1 cm cubes
Salt
1 Lime
Handful of fresh Coriander, Finely Chopped
1 tbsp Tomato Puree
Oil/Ghee/Butter

Optional:
Rice or Naan bread to serve

Instructions
Place a large pan on a medium heat, add ghee or oil followed by onion. Soften for 5 minutes before adding the garlic, ginger and chilli. Continue to cook for around 3 minutes before adding the Freshly Spiced South African Curry Spice Blend (1 tsp to start) together with the sweet potato cubes. Stir to coat everything with the spice. Add the coconut milk, place in the haddock fillets, tomato puree, lime juice, water and season with salt. Bring the ingredients to a simmer and leave to bubble away for around 15 minutes until the fish is cooked. Taste and add in the remaining spice if you want more heat. Cook for another minute and scatter in the fresh coriander. The consistency will be runnier than a typical gravy recipe.

Serve with rice or Naan bread. Great for a lunch or dinner.