You will need…

  • 2 large sweet potatoes
  • 3 tbsp olive oil
  • 1 onion, finely diced
  • 3 garlic cloves, crushed
  • 1 tbsp grated ginger
  • 2 lime leaves (replaceable with 1 tsp lime juice)
  • 1 tsp curry powder
  • ½ tsp turmeric
  • ½ masala
  • ¼ tsp cinnamon
  • 160 ml coconut cream
  • 400 ml coconut milk
  • 100 gr green beans
  • 4 sea bass fillets
  1. Peel and cube to sweet potatoes and place them on a baking tray. Drizzle with olive oil and season to taste with salt and pepper. Bake at 200ºC for 15 minutes. (Until they are soft.)
  2. Heat 1 tsp of olive oil in a frying pan and saute the onion for 2-3 minutes. Add the garlic and ginger and mix well. When soft, add the lime leaves/juice, curry powder, turmeric, masala and cinnamon.
  3. Once cooked, pour in the coconut cream and milk. Stir well and bring to a simmer. Simmer for 10 minutes.
  4. Add the sweet potatoes (cooked) and green beans and cook for another 5-10 minutes.
  5. In a different pan, while the curry is cooking, cook the sea bass – 2 minutes on each side.
  6. Serve the fish with the curry spooned over it.