Fish curry with sweet potato fries

Name: Fish curry with sweet potato fries
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1.2 kg Sweet potatoes; 1-2 TABLESPOONS + 25 g cornstarch; 300 g Carrots; 2 red peppers; 2 Spring onions; 250 g Mushrooms; 2-3 TABLESPOONS Flour; 750 g Fish fillet (e.g. saithe or pangasius); 2 TABLESPOONS + 1 l oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 potty Coriander; 2-3 TEASPOONS curry powder + something to dust; 2 tin(s) (400 g each) Coconut milk

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1.2 kg Sweet potatoes
1-2 TABLESPOONS + 25 g cornstarch
300 g Carrots
2 red peppers
2 Spring onions
250 g Mushrooms
2-3 TABLESPOONS Flour
750 g Fish fillet (e.g. saithe or pangasius)
2 TABLESPOONS + 1 l oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 potty Coriander
2-3 TEASPOONS curry powder + something to dust
2 tin(s) (400 g each) Coconut milk

Directions

1
Peel and wash the potatoes and cut them into thick sticks. Dust the pins thinly with 1-2 tablespoons of starch. Peel and wash carrots, cut them in half lengthwise and cut them diagonally into slices. Quarter peppers, clean, wash and cut into strips.
2
Clean, wash and slice the spring onions diagonally. Clean, wash and halve the mushrooms. Put flour on a plate. Wash fish, dab dry, cut into cubes of about 2 cm and turn in flour.
3
Heat 2 tablespoons of oil in portions in a large, coated frying pan. Fry the fish cubes for 4-5 minutes while turning them brown, season with salt and pepper and remove. Add the vegetables in portions to the hot frying fat and fry for 4-5 minutes, turning over.
4
Wash the coriander, dab dry and, except for something to garnish, pluck leaves from the stems and chop them. Sprinkle vegetables with 2-3 teaspoons of curry, deglaze with coconut milk and bring to the boil. Mix 25 g starch and a little water, thicken simmering sauce with it.
5
Add the fish and all the vegetables to the curry, warm it up and keep it warm. Heat 1 litre of oil to 175 °C for deep-frying and deep-fry potato pegs in it in portions for 6-8 minutes. Take out, let drip off on kitchen paper, season with salt.
6
Keep ready-made sweet potato fries warm. Season curry with salt, pepper and curry powder, stir in coriander. Serve, dust with curry and garnish with coriander leaves. Add the fries.