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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
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Boil the rice according to the instructions on the package.
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Cut the aubergine into cubes of 1 x 1 cm (brunoise).
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Heat the oil in a thick-bottomed pan and fry the aubergine for 6 minutes on a high heat until golden brown and done.
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Meanwhile, peel the sweet potatoes and cut into cubes of 1 x 1 cm (brunoise).
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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.
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Heat in the same pan as the aubergine the tomato cubes with the vadouvan for 3 minutes on medium heat.
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Add the water and bring to the boil.
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Meanwhile cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
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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.
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In the meantime cut the fish into 2 x 2 cm pieces.
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Remove the pan from the heat and add the fish and eggplant to the potato curry.
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Spoon and leave with the lid on the pan for 5 minutes until the fish is done. Remove the red pepper.
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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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