Fish curry with sweet potatoes

Ingredients for 4 servings:

• 400 g fish fillet(s), e.g. pollock
• 2 tbsp coconut oil
• 1 onion(s)
• ¼ stalk(s) leek
• 1 cm ginger
• 1 clove(s) garlic
• 5 mushrooms, brown
• 1 bell pepper(s), red
• 1 large sweet potato(s)
• 2 tbsp sherry
• 2 tbsp fish sauce
• 1 tbsp yellow curry paste
• 200 ml coconut milk
• Soy sauce
• Salt and pepper, black, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Cut the fish into bite-sized pieces. Mix the fish sauce with the sherry and marinate the fish for at least 1 hour. Meanwhile, wash, trim, and dice the vegetables if desired. Grate the ginger. Add coconut oil to a hot wok and sauté the diced onion, leek, garlic, and ginger. Add the curry paste (use more if you want it spicier) and fry for 2 minutes, stirring. Deglaze with a splash of water. Then add the bell peppers and sweet potatoes and fry for 2 minutes, stirring. Deglaze with coconut milk and simmer for 10 minutes, until the sweet potatoes are tender. Now add the mushrooms. Season with soy sauce, salt, and pepper. Add the fish and turn off the heat. Let the fish sit in the curry for 5 minutes. Serve in deep plates. If desired, you can also serve a bowl of rice.