Hake, Cauliflower and Sweet Potato Curry
Hake, Cauliflower and Sweet Potato Curry
Serves 4
Preparation: 10 minutes
Cooking Time: 20 minutes
Ingredients
500g Hake Fillets (you can now buy these frozen in most supermarkets)
1 tablespoon vegetable oil
1 Spanish onion, finely chopped
2 medium-sized sweet potatoes, peeled and diced
Half a large Cauliflower, or two small Cauliflowers (just use the florets, divided into small pieces only)
2 teaspoons Mild Curry Powder (you can add more, but taste as you go!)
1 teaspoon Cumin seeds (crushed in a pestle and mortar)
One tin of Italian plum tomatoes, roughly chopped
1 Fish stock cube (I use Knorr)
One 400g can of coconut milk
350ml boiling water
1 tablespoon cornflour
75g frozen garden peas, thawed
Juice of one lime
2 tablespoons roughly chopped fresh coriander leaves
150g pot Natural Yogurt
Salt and freshly ground black pepper
AND THIS IS WHAT YOU DO.....