Sri Lankan Spiced Cod and Prawn One-Pot
with Sweet Potatoes
Instructions
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.
2 Start curry
Heat a pan or a pot over a medium-high heat with a drizzle of oil. Once hot, add the sweet potatoes, onion and mustard seeds, and fry with a pinch of salt for 5 min. Add the tomatoes, green chilli (spicy!) and curry leaves, and fry for 2-3 min further.
3 Add and stew
Add the madras curry powder (spicy!), turmeric powder, ginger 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.
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!).
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 607 · Prot 39 · Carbs 56 · Fat 26
Ingredients
Curry
To serve
Grab a bowl and switch on your favourite show!
Cooking Time: 30 min
Cals 607 · Prot 39 · Carbs 56 · Fat 26
Instructions
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.
2 Start curry
Heat a pan or a pot over a medium-high heat with a drizzle of oil. Once hot, add the sweet potatoes, onion and mustard seeds, and fry with a pinch of salt for 5 min. Add the tomatoes, green chilli (spicy!) and curry leaves, and fry for 2-3 min further.
3 Add and stew
Add the madras curry powder (spicy!), turmeric powder, ginger 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.
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!).
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
Curry
To serve
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