Creamy Fish Curry
with Sweet Potato and Cheat's Chapatis
André wanted you to enjoy this delicious creamy curry with some chapatis, but he didn’t think everyone would be in the mood for making their own Indian-style flatbreads after a busy day. So, he came up with this cheat's version: whole wheat soft tortillas, warmed in a pan and flavoured with nigella seeds. We think you'll be impressed!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Double Cream
1
Pasanda Style Seasoning
1
Echalion Shallot
10
Coriander
4
Whiting Fillet
1
Sweet Potato
1
Nigella Seeds
1
Lime
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
½
Vegetable Stock Powder
125
Baby Spinach
25
Desiccated Coconut
Not included in your delivery
200
Water for the Curry
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the shallot into half moons. Roughly chop the coriander (stalks and all). Chop the sweet potato into 1cm chunks (no need to peel!). Chop the tilapia into 2cm pieces.
Heat a splash of oil in a large saucepan over medium heat. Add the shallot and sweet potato. Cook for 3 mins, stirring occasionally. Add half the pasanda blend and cook for another 2 mins. Add the water (see ingredients for amount) and the stock pot. Stir to dissolve the stock pot and leave to simmer until the sweet potato is tender, 12-15 mins.
While the curry is cooking, put a frying pan on medium heat (no oil) add the desiccated coconut and toast until golden, 3 mins. Stir frequently and be careful - it burns easily. When done, transfer to a bowl and wipe the pan clean with some kitchen paper - we'll use it again in a minute. Put the tilapia pieces in a mixing bowl and add a pinch of salt and the remaining pasanda spice blend. Rub the flavours into the fish.
Return the now empty frying pan to high heat (no oil). When hot, lay in a tortilla. Cook until slightly scorched, 1-2 mins per side. When done, transfer to a plate, drizzle over some oil and sprinkle on a few nigella seeds. Cover with foil to keep warm while you repeat with the remaining tortillas.
When the sweet potato is soft enough to eat, add the baby spinach to the curry. Stir to combine and cook until the spinach is wilted, 3 mins. Next, add the double cream and tilapia. Cover the pan with a lid (or some foil) and simmer until the fish is cooked through, another 5-6 mins. Important: The fish is cooked when the centre is opaque.
When the fish is cooked, add a squeeze of lime juice and the coriander to the curry. Stir gently (you don't want to break up the fish!), taste and add more salt and lime juice if desired. Finish with a sprinkling of the coconut and any remaining nigella seeds. Serve in deep bowls and mop up the sauce with your chapatis. Enjoy!
