One-Pot Wonders

Basa Fish Fillets and Sweet Potato Curry

January 19, 2014
3 Ratings
  • Serves 3-4
Author Notes

This seafood and sweet potato curry is such a fragrant and comforting homemade dinner to warm up on a cold night. It also takes 20 minutes to pull together! —Mylittlejarofspices

What You'll Need
  • 1.5 pounds Basa fish fillets
  • 1 Red onion
  • 1 Large sweet potato
  • 3 cups Spinach
  • 3 Cloves of garlic
  • 1.5 teaspoons Fresh ginger, minced
  • 1 tablespoon Curry blend
  • 2 cups Vegetable broth
  • 1 cup Coconut milk
  • 2 tablespoons Coconut oil, for cooking
  • 0.5-1 Poblano chilli (depending on your desired level of spiciness)
  • Lemon wedges, for garnish
  • Fresh cilantro, for garnish
  1. Chop the onion, mince the garlic and ginger and peel and dice the sweet potato.
  2. In a large pot, heat coconut oil and cook the onion for 2-3 minutes over medium heat. Add the garlic, ginger, chopped chilli pepper (if using) and the spices and stir around for a 2 minutes until fragrant, without burning.
  3. Add the sweet potato and pour over the broth. Cook uncovered for 10 minutes.
  4. Cut the fish fillets into medium-sized pieces and season with a little salt and pepper. Add to the stew, along with the coconut milk, and cook for 10 minutes. Wash the spinach leaves and stir them in towards the end. Turn off heat, cover, and let sit for 5 minutes before serving with fresh cilantro and lemon wedges.

See what other Food52ers are saying.

  • Ellie Cooper
    Ellie Cooper
  • Mar4elo999
  • Emily Davison
    Emily Davison

3 Reviews

Ellie C. January 29, 2024
Love this recipe! I've also tried substituting black eyed peas and it tastes great.
Mar4elo999 January 20, 2023
Very good recipe, loved it! Reminds me of some very nice Thai food.
Emily D. April 29, 2020
This recipe is delicious and very easy. I marinated the fish before adding it to the stew for about 15 minutes with 1 tbsp lime juice, 1/2 tsp each turmeric and chili powder and 1/4 tsp salt. I also added a little fish sauce at the end. Lime juice and cilantro are a good finish. I also used kale instead of spinach.