Fish & Vegetable Korma

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.




Serves: 4

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