Sri Lankan Spiced Cod and Prawn One-Pot

with Sweet Potatoes

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low-carb
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low-carb
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Instructions

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1 Prep ingredients

Roughly chop the cod. Drain the prawns on kitchen paper. Peel and chop the sweet potatoes. Peel and chop the onion. Chop the tomatoes. Slice the green chilli (remove the seeds if you prefer it milder). Reserve a few chilli slices for garnish.

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2 Start curry

Heat a pan or a pot over a medium-high heat with a drizzle of oil. Once hot, add the sweet potatoesonion and mustard seeds, and fry with a pinch of salt for 5 min. Add the tomatoesgreen chilli (spicy!) and curry leaves, and fry for 2-3 min further.

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3 Add and stew

Add the madras curry powder (spicy!)turmeric powderginger garlic paste and tomato paste and stir for 1-2 min. Add the measured water and chicken stock cube. Simmer for 15-18 min, covered, or until the sweet potatoes are tender.

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4 Add seafood

Once tender, add the coconut milk, cod and prawns. Cook for a final 5 min or until the seafood is cooked through (don't overcook it!).

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5 Serve

Divide the curry among bowls and season with a squeeze of lime juice. Garnish with the remaining green chilli slices (spicy!).

Tips for fussy eaters

Make a separate batch for them and leave out the spicy bits! Serve over rice.

Pro tip

Serve with plain yogurt!

Grab a bowl and switch on your favourite show!

Cooking Time: 30 min

Cals 604 · Prot 39 · Carbs 55 · Fat 26

Ingredients

Number of people

Curry

Cod fillet 200 Grams
Prawns 200 Grams
Sweet potatoes 400 Grams
White onion 1 Piece
Tomatoes 1 Piece
Large green chilli 1 Piece
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Mustard seeds 2 Grams
Curry leaves 6 Grams
Madras curry powder 2 Grams
Turmeric powder 2 Grams
Ginger garlic paste 10 Grams
Tomato paste 30 Grams
Water 150 ML
Chicken stock cube 0.5 Pieces
Coconut milk 200 ML

To serve

Lime 1 Piece

Grab a bowl and switch on your favourite show!

Cooking Time: 30 min

Cals 604 · Prot 39 · Carbs 55 · Fat 26

Instructions

photo

1 Prep ingredients

Roughly chop the cod. Drain the prawns on kitchen paper. Peel and chop the sweet potatoes. Peel and chop the onion. Chop the tomatoes. Slice the green chilli (remove the seeds if you prefer it milder). Reserve a few chilli slices for garnish.

photo

2 Start curry

Heat a pan or a pot over a medium-high heat with a drizzle of oil. Once hot, add the sweet potatoesonion and mustard seeds, and fry with a pinch of salt for 5 min. Add the tomatoesgreen chilli (spicy!) and curry leaves, and fry for 2-3 min further.

photo

3 Add and stew

Add the madras curry powder (spicy!)turmeric powderginger garlic paste and tomato paste and stir for 1-2 min. Add the measured water and chicken stock cube. Simmer for 15-18 min, covered, or until the sweet potatoes are tender.

photo

4 Add seafood

Once tender, add the coconut milk, cod and prawns. Cook for a final 5 min or until the seafood is cooked through (don't overcook it!).

photo

5 Serve

Divide the curry among bowls and season with a squeeze of lime juice. Garnish with the remaining green chilli slices (spicy!).

Tips for fussy eaters

Make a separate batch for them and leave out the spicy bits! Serve over rice.

Pro tip

Serve with plain yogurt!

Ingredients

Number of people

Curry

Cod fillet 200 Grams
Prawns 200 Grams
Sweet potatoes 400 Grams
White onion 1 Piece
Tomatoes 1 Piece
Large green chilli 1 Piece
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Mustard seeds 2 Grams
Curry leaves 6 Grams
Madras curry powder 2 Grams
Turmeric powder 2 Grams
Ginger garlic paste 10 Grams
Tomato paste 30 Grams
Water 150 ML
Chicken stock cube 0.5 Pieces
Coconut milk 200 ML

To serve

Lime 1 Piece
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