Pan-Seared Curried Fish with Sweet Potatoes
A hearty German-inspired dish that combines the flavors of curry and sweet potatoes with a delicate fish. Perfect for a weeknight dinner.
Ingredients
- ●2 large, peeled and sliced Sweet potatoesabout 1 inch thick
- ●4 fillets, 6 oz each Fish (such as cod or tilapia)fresh and sustainable
- ●2 tsp Curry powderadjust to taste
- ●2 tbsp Olive oilfor frying
- ●1 medium, diced Onioncaramelized
- ●2 cloves, minced Garlicabout 2 tbsp
- ●1 can, 14 oz Kenyan coconut milkfull-fat
- ● Salt and pepperto taste
Instructions
- 1
1. Preheat the oven to 400°F (200°C).
- 2
2. In a large bowl, toss the sweet potatoes with 1 tbsp of olive oil, salt, and pepper until evenly coated.
- 3
3. Spread the sweet potatoes on a baking sheet and roast for 20 minutes, or until tender and lightly browned.
- 4
4. Meanwhile, heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat.
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5. Add the diced onion and cook for 5 minutes, or until caramelized.
- 6
6. Add the minced garlic and cook for 1 minute, or until fragrant.
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7. Add the curry powder and cook for 1 minute, or until fragrant.
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8. Add the fish fillets and cook for 2-3 minutes per side, or until cooked through.
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9. Stir in the coconut milk and bring to a simmer.
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10. Serve the fish on top of the roasted sweet potatoes, spooning some of the curry sauce over the top.
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11. Garnish with chopped fresh herbs, if desired.