Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep ingredients
Roughly chop the cod. Drain the prawns on kitchen paper. Peel and chop the sweetpotatoes. Peel and chop the onion. Chop the tomatoes. Slice the greenchilli (remove the seeds if you prefer it milder). Reserve a few chilli slices for garnish.
2 Start curry
Heat a pan or a pot over a medium-high heat with a drizzle of oil. Once hot, add the sweetpotatoes, onion and mustardseeds, and fry with a pinch of salt for 5 min. Add the tomatoes, greenchilli(spicy!) and curry leaves, and fry for 2-3 min further.
3 Add and stew
Add the madrascurrypowder(spicy!), turmericpowder, gingergarlicpaste and tomatopaste and stir for 1-2 min. Add the measured water and chickenstockcube. Simmer for 15-18 min, covered, or until the sweet potatoes are tender.
4 Add seafood
Once tender, add the coconutmilk, cod and prawns. Cook for a final 5 min or until the seafood is cooked through (don't overcook it!).
Divide the curry among bowls and season with a squeeze of lime juice. Garnish with the remaining greenchilli slices (spicy!).