Paleo Emirati Fish Curry with Sweet Potatoes

Ingredients

• about 680 g White fish fillets (cod, snapper)
• 2 medium Sweet potatoes
• 1 can Coconut milk
• 1 medium Onion
• 1 tablespoon Ginger
• 3 cloves Garlic
• 2 teaspoons Curry powder
• 0.5 teaspoon Turmeric powder
• 2 tablespoons Olive oil
• 0.25 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Add chopped onion and ginger and sauté until softened, about 5 minutes.
3. 3Add garlic, curry powder, and turmeric powder. Cook for 1 minute.
4. 4Add diced sweet potatoes and coconut milk. Bring to a simmer.
5. 5Gently place fish fillets into the curry sauce.
6. 6Cover and cook for 10-12 minutes, or until fish is cooked through and sweet potatoes are tender.
7. 7Garnish with cilantro and serve hot.

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