Fish and sweet potato curry

Recipe from: 10/23/1997 12:00:00 AM
Ingredients 15
Servings 4
Time

Ingredients

  • 500
    g
    frozen fish fillets, slightly defrosted and cubed
  • 7
    ml
    curry powder
  • 100
    ml
    cake flour
  • salt and freshly ground black pepper
  • 50
    ml
    oil
  • 1
    large onion, chopped
  • 1
    large sweet potato (300 g), boiled and diced
  • 5
    ml
    ground coriander
  • 5
    ml
    garam masala
  • 125
    ml
    sultanas (soaked in 50 ml (1/5 c) dry white wine)
  • 2
    large tomatoes, skinned and chopped
  • 80
    ml
    tomato paste
  • 25
    ml
    soft brown sugar
  • 125
    ml
    plain yoghurt
  • 50
    ml
    fresh parsley, chopped
 

Method

 
Place the fish on a clean surface and sprinkle with the curry powder. Season the flour with salt and pepper and roll the cubed fish in the seasoned flour. Shake off excess flour and brown the fish in oil. Remove from the pan and set aside. Fry the onion in the same pan until just tender. Add the diced sweet potato, coriander and garam masala and stir-fry for about 2 minutes. Add the sultanas, wine, tomatoes, tomato paste and sugar. Simmer over low heat until the mixture just begins to thicken. Stir regularly. Gently fold in the fried fish cubes and simmer for 5 minutes. Remove from the heat and stir in the yoghurt and parsley. Serve with rice and a green salad. Serves 4.
 

Read more on: fish/seafood
 

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