Coconut & lime fish Curry

For this recipe I have used ling, a local fish from the cod family, with great texture and flavour, however any white fish is suitable.

Serves 4 people

500g Ling

500g sweet potato peeled and roughly chopped

1 tin coconut milk

1 red chilli – deseeded, optional

50g Butter

1 lime

2 Tomatoes - chopped

Sunflower Oil

3 Garlic cloves, chopped

1 onion - chopped

2 tps Thai red curry paste or tandoori paste

½ block of creamed coconut (You may need to use more if sauce requires further thickening)

Handful of fresh coriander - chopped

1. Cut the fish into chunks & marinate in the zest of the lime, with a little of the oil.

2. Fry onions in the butter until softened.

3. Add the sweet potato and cook for a few minutes

4. Add the curry paste, chopped tomatoes, garlic & chilli, and Coconut milk

5. Bring to the boil and allow the sauce to reduce.

6. When the sweet potato is cooked add the ling and simmer gently for 5 minutes.

7. Thicken the sauce by stirring in the creamed coconut.

8. Add chopped coriander.

9. Serve with lime wedges & saffron scented rice pilaff.