Hake, Cauliflower and Sweet Potato Curry

Serves 4

Preparation:  10 minutes

Cooking Time: 20 minutes

Ingredients

500g Hake Fillets (you can now buy these frozen in most supermarkets)

1 tablespoon vegetable oil

1 Spanish onion, finely chopped

2 medium-sized sweet potatoes, peeled and diced

Half a large Cauliflower, or two small Cauliflowers (just use the florets, divided into small pieces only)

2 teaspoons Mild Curry Powder (you can add more, but taste as you go!)

1 teaspoon Cumin seeds (crushed in a pestle and mortar)

One tin of Italian plum tomatoes, roughly chopped

1 Fish stock cube (I use Knorr)

One 400g can of coconut milk

350ml boiling water

1 tablespoon cornflour

75g frozen garden peas, thawed

Juice of one lime

2 tablespoons roughly chopped fresh coriander leaves

150g pot  Natural Yogurt

Salt and freshly ground black pepper

AND THIS IS WHAT YOU DO.....

1. Heat the oil in a large pan or wok and cook the onoin, sweet potatoes, cauliflower, curry powder and cumin seeds over a low heat for 5 minutes until the onions are softened.    It helps to add a very small amount of water so that the veg can steam/fry.
   
   
2. Add the tomatoes and cook for a further 2 minutes.
   
   
3. Add the stock cube and water into the pan.   Bring to the boil, then add the coconut milk and simmer gently for 10 minutes until the sweet potato is just tender.
   
   
4. Blend the cornflour in a little cold water and gradually stir into the pan.
   
   
5. Add the fish and peas, cover and simmer for 3-4 minutes until the fish is just cooked.
   
   
6. Add the lime juice, stir in the coriander and season.
   
   
7. Top the curry with a spoonful of yogurt and serve with some plain boiled rice and a further sprinkling of coriander leaves.