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Curried sweet potato with hake

Curried sweet potato with hake is one of those great Anglo-Indian recipes.

Ingredients

1 T cooking oil (vegetable oil)
1 onion (small, finely chopped)
2 c sweet potato (diced, about 2 medium sized sweet potatoes)
2 t curry paste (curry powder)
1 t cumin (toasted cumin seeds)
2 tomato (plum tomatoes, roughly chopped)
3 c broth (fish stock)
1 lb fish (hake fillets, cut into cubes)
1 c peas (fresh and shelled, or frozen and thawed)
1 lime (juice only)
2 t coriander (fresh leaves, roughtly chopped)
1⁄2 c yogurt (plain)
  seasoning (salt and pepper to taste)

Instructions

  1. 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.
  2. Add the diced tomatoes to the pan and continue cooking for 3-4 minutes more, stirring occasionally.
  3. 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.
  4. 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.
  5. Add lime juice and coriander, season, stirring very gently as hake flakes easily once cooked.
  6. To serve, place some curry onto a plate, top with 1 Tbs yogurt and accompany with plain basmati rice.
Total time
45 minutes
Cooking time
30
Preparation time
15
Yield
6 servings

Notes

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.

Source

Anglo Indian cuisine

moderate, simmer
fish and seafood, main course, dinner
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