Chunky fish and sweet potato curry recipe | delicious. magazine

Ingredients

• 2 tbsp sunflower oil
• 1 onion, finely chopped
• 2 tbsp tikka masala curry paste
• 4 ripe tomatoes, cut into wedges
• 1 sweet potato, cut into 2cm cubes
• 400ml can coconut milk
• 100ml vegetable stock or water
• 400g white fish such as coley, cod, pollock or haddock, cut into large chunks
• 150g frozen peas
• Bunch fresh coriander, finely chopped, to serve
• 1 lime, cut into 4 wedges, to serve