Ingredients

The following ingredients have 4 Servings
  • 4 x 170 gram plaice fillets (or any white fish)
  • 2 tbsp vegetable oil
  • 1 small onion (chopped)
  • 2 garlic cloves (finely chopped)
  • 2 cm fresh ginger root (peeled and grated)
  • 1 tsp curry powder
  • 1 small sweet potato (peeled and cubed)
  • 2 carrots (sliced)
  • 125 grams green beans (trimmed)
  • 350 ml vegetable stock

Instruction

  • Heat the oil in a large pan. Add the onion and garlic and cook for 3-4 minutes.
  • Add the ginger and the curry powder and cook for one minute, stirring constantly.
  • Stir in the sweet potato, carrots and green beans then pour in the stock. Bring to the boil, pop the lid on, and allow to simmer for 10-15 minutes.
  • Put the plaice on a board, skinned side up and halve lengthways. Roll up each piece of plaice and gently add to the curry.
  • Reduce the heat to low, cover and simmer, stirring occasionally, for 5-8 minutes or until the sweet potato is soft and the fish is cooked.
  • Serve with basmati rice.