Fish and sweet potato curry

4 servings
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By Food24 November 03 2009
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Ingredients (15)

500.00 g fish — frozen fillets
7.00 ml curry powder
100.00 ml flour — cake
sea salt and freshly ground black pepper
50.00 ml oil
1.00 onion — large, chopped
1.00 sweet potatoes — large, boiled, diced
5.00 ml coriander — ground
5.00 ml garam masala
125.00 ml sultanas — soaked, dry white wine
2.00 tomatoes — large, peeled and chopped
80.00 ml tomato paste
25.00 ml brown sugar — soft
125.00 ml yoghurt — plain
50.00 ml fresh parsley — chopped
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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.

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