Sweet potato curry with white fish

Name: sweet potato curry with white fish
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g basmati rice; 1 eggplant; 3 el traditional olive oil; 450 g sweet potato; 1 Scale Tasty vine tomato; 2 el vadouvan spice mix spice mixture, can; 250 ml tap water; 1 Red pepper; 300 g fresh haddock fillet; 15 g fresh coriander

Curry of sweet potato, haddock fillet, tomato and eggplant.

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! .