Sri Lankan Spiced Cod and Prawn One-Pot
with Sweet Potatoes
Grab a bowl and switch on your favourite show!
30 min
Grab a bowl and switch on your favourite show!
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Ingredients
Number of People:
Curry
Cod fillet
6*
200 Grams
Prawns
7*
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
13*
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
4*5*9*15*
0.5 Pieces
Coconut milk
200 ML
To serve
Lime
1 Piece
Allergens
*6 Fish, *7 Crustaceans, *13 Mustard, *4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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!).
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