Sprinkle the Sea Harvest Cape Whiting Steak cubes with the turmeric and toss in the ?our, shaking off any excess and set aside.
Heat the oil and lightly brown the fish. Remove from pan and set aside. Add the onion to the pan and sauté briefly, just until translucent.
Add the sweet potato, chilli powder, ground coriander, and masala and stir-fry until aromatic, about a minute. Add the sultanas with their liquid, tomatoes and tomato paste and simmer for 8 minutes or until slightly thickened.
Return the fish to the saucepan and cook for 5 minutes. Remove from the heat, carefully stir in the yoghurt and fresh coriander, and serve with brown rice and oil-free sambals.
Note: you be your own judge as to the heat and add as much or as little chilli powder as you wish. You can also add fresh green chillies.
Reprinted with permission of I Love Cooking. To see more
recipes, click here.