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                                    Andrew Rocco
                                
                            Sweet potato curry with white fish
Curry of sweet potato, haddock fillet, tomato and eggplant.
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                    Ingredients
Directions
- 
                                Boil the rice according to the instructions on the package.
- 
                                Cut the aubergine into cubes of 1 x 1 cm (brunoise).
- 
                                Heat the oil in a thick-bottomed pan and fry the aubergine for 6 minutes on a high heat until golden brown and done.
- 
                                Meanwhile, peel the sweet potatoes and cut into cubes of 1 x 1 cm (brunoise).
- 
                                Cut the tomatoes into cubes. Put the eggplant out of the pan on a plate and keep separate. Season with (freshly ground) pepper and possibly salt.
- 
                                Heat in the same pan as the aubergine the tomato cubes with the vadouvan for 3 minutes on medium heat.
- 
                                Add the water and bring to the boil.
- 
                                Meanwhile cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
- 
                                Add the potato cubes and half of the red pepper and cook for 12 minutes without the lid until the potato is tender. Season with salt.
- 
                                In the meantime cut the fish into 2 x 2 cm pieces.
- 
                                Remove the pan from the heat and add the fish and eggplant to the potato curry.
- 
                                Spoon and leave with the lid on the pan for 5 minutes until the fish is done. Remove the red pepper.
- 
                                Remove the leaves of coriander from the twigs and garnish the potato curry. Serve with the rice. Yummy! .
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Nutrition
                                590Calories
                            
                            
                                Sodium4% DV90mg
                            
                            
                                Fat20% DV13g
                            
                            
                                Protein50% DV25g
                            
                            
                                Carbs30% DV90g
                            
                            
                                Fiber40% DV10g
                            
                        
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