Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 80 g shallot, halved
- 4 garlic cloves
- 30 g fresh root ginger, peeled, cut in round slices (2 mm)
- 1 red chilli, deseeded, cut in pieces
- 30 g neutral oil (eg. vegetable oil)
- 300 g coconut milk
- 250 g water
-
1
tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l), crumbled - 3 tsp red curry paste (see tip)
- 300 g sweet potato, peeled, cubed (3-4 cm)
- 25 g lime juice, freshly squeezed
- 2 Tbsp brown sugar
- 1 tsp fine sea salt
- ½ tsp ground black pepper
- 200 g cherry tomatoes, halved
- 50 g fresh baby spinach
- 450 g white fish fillets, skinless, boneless, (e.g. cod, seabass), cut in pieces (5-6 cm)
- coriander leaves, roughly chopped, for garnishing
- 1 lime, cut in wedges, for garnishing
- Nutrition
- per 1 portion
- Calories
- 1207.8 kJ / 288.7 kcal
- Protein
- 16.5 g
- Carbohydrates
- 20.8 g
- Fat
- 16.5 g
- Saturated Fat
- 10 g
- Fibre
- 2.8 g
- Sodium
- 487.7 mg
In Collections
Alternative recipes
Fragrant Coconut Fish Soup with Sweet Potato
45 Min
Sri Lankan Chicken Curry (Koththu Roti)
1h 5min
Coconut Prawn Soup
45 Min
Prawn Saganaki
35min
Mediterranean seafood with tomato and fennel
30min
Seafood Korma
40min
Indian-spiced Roast Butternut and Chickpea Curry
45 Min
Prawn And Chicken Laksa
40min
Korean-style Glazed Cod with Rice and Steamed Broccoli
30min
Greek-style Baked Cod with Bulgar Wheat
1h 30min
Coconut and Spinach Dahl
50min
Roasted Aubergine Salad with Tahini Dressing
45 Min