Paleo Malaysian Fish Curry with Sweet Potato

Ingredients

• about 680 g Cod Fillets
• 1 large Sweet Potato
• 1 can Coconut Milk
• 1 medium Red Onion
• 1 tbsp Ginger
• 2 cloves Garlic
• 2 tbsp Curry Powder
• 1 tsp Turmeric Powder
• 1 tbsp Lime Juice
• 1 tbsp Fish Sauce
• 1 tbsp Coconut Oil
• 2 tbsp Cilantro

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

Instructions

1. 1Heat coconut oil in a large skillet or pot over medium heat.
2. 2Add red onion and sauté until softened, about 5 minutes.
3. 3Add ginger and garlic and cook for 1 minute more.
4. 4Stir in curry powder and turmeric powder and cook for 1 minute, until fragrant.
5. 5Add sweet potato and coconut milk. Bring to a simmer and cook until sweet potato is tender, about 10 minutes.
6. 6Gently add cod fillets. Simmer until fish is cooked through, about 5-7 minutes.
7. 7Stir in lime juice and fish sauce (if using).
8. 8Garnish with cilantro and serve.

Related Guides