Cuisine
- Italian
- Greek
- French
- American
- Indian (India)
- Spanish
- Moroccan
- Middle East
- Irish
- German
- Italian
- Australian
- Chinese
- Sould Food
- British
- Thailand
Ingredients
- Meat
- Fish and Seafood
- Pasta
- Cheese
- Butter
- Eggs
- Bread
- Heavy Cream
- Vegetables
- Fruits
- Beans and Pulses
- Rice
- Poultry
- Nuts and Seeds
- Herbs
- Flavors
Cooking Method
- Stir-Fry
- Sautée
- Grill
- Bar-B-Que
- Steam
- Poach
- Bake
- Pan Roast
- Vegetarian
- Melt
- Freeze
Course/Dish
- Dessert
- Reception
- Beverages
- Main Course
- Salad
- Soups
- Bakery
- Condiments
- Appetizer
Seasonal Eating
- Spring
- Summer
- Autumn
- Winter
- All seasons
Meal Time
- Breakfast
- Light Meal
- Main Meal
- Brunch
- Lunch
- Snack
- Dinner
Special Diets

Login Form

The New All Foods Natural

Can be found at allfoodsnatural.com with the same topics and even more fascinating information about natural cooking and a healthy diet.

Find there Food Naturally newsletter and the seasonal recipe contest.

Find also recipes and cooking directions.

Add to Favorites

Email this recipe

Print this recipe

Curried Sweet Potato with Hake

Created by Mariah, Thursday, 27 March 2008

Description

One of those great Anglo-Indian dishes.

Ingredients

At a glance

Cuisine

Ingredients

Fish and Seafood

Difficulty

Course/Dish

Fish and Seafood Dishes

Seasonal Eating

Meal Time

Special Diets

Serves

4

1 Tbs vegetable oil
1 small onion, finely chopped
2 cups diced sweet potatoes, about 2 medium sized ones
2 tsp curry powder
1 tsp cumin seeds, toasted
2 plum tomatoes, chopped roughly
3 cups fish stock
1 tsp cornstarch
1 lb hake fillets, cubed
½ cup shelled peas, thawed, if frozen
1 lime, juiced
2 tsp fresh coriander leaves, roughly chopped
½ cup plain yogurt
salt and pepper

Methods/steps

Heat the oil in a large pan over a low heat. Cook the onion for 2-3 minutes, add then sweet potatoes, curry powder and cumin seeds and cook for a further 3-4 mintues, the onion should be soft by now.
Add the diced tomatoes to the pan and continue cooking for 3-4 minutes more, stirring occasionally.
Pour in the fish stock. Bring to the boil, lower the heat and simmer for 10 minutes. The sweet potato should be tender by now.
Mix the cornstarch with a little water and stir gradually into the pan. It is time now to add fish and peas, cover and simmer for 7-8 minutes. The fish should be just cooked.
Add lime juice and coriander, season, stirring very gently as hake flakes easily once cooked.
To serve, place some curry onto a plate, top with 1 Tbs yogurt and accompany with plain basmati rice.

Additional Tips

If hake is not available, try any other white fish. Substitute hake with the same amount cod, pollock, red snapper, whiting, dogfish, rockfish, sea bass, tilefish or weakfish.

Reviews

Rate this recipe

Featured Recipe

Dill Salmon Parcels

Created by All Foods Natural

Another way to enjoy healthy salmon, and so easy to prepare. Cook the parcels either in the oven or the grill.

Latest Recipes

Most Popular Recipes

Guide

Home Club Topics Recipes Bazaar New
Newsletter Blog FAQs Resources
Privacy About us Contact us

Latest Topics

Popular