Fish & Vegetable Korma
Heat a pan over a high heat. Add the oil and stir-fry the onion for 2 minutes. Add the korma curry paste and cook for 1 minute or until fragrant. Add the stock, coconut milk and sweet potato, bring to a simmer.
Cook for 15–20 minutes. Add the okra, fish and tomatoes, cover the pan and simmer gently for 5 minutes.
Stir through the fish sauce, lime juice and sugar, and sprinkle with the coriander. Serve with steamed rice.
2 tbsp sunflower oil
1 onion, sliced
1 sachet of korma curry paste
375ml fish stock or vegetable stock
125ml coconut milk
350g sweet potato, diced
200g okra trimmed and cut into 3cm lengths
750g firm white fish, cut into large pieces
200g cherry tomatoes
3 tbsp lime juice
1 tbsp fish sauce
1 tbsp caster sugar
handful of coriander leaves