Make Tart London's smoked haddock and sweet potato curry

Curry is an all-weather staple, so when the sun is shining but the cravings hit, give this light, fragrant fish and fresh turmeric curry from Tart London a go

Tart London's smoked haddock and sweet potato curry

Serves 3-4

Preparation time 30 mins

Cooking time 25 mins


  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • Thumb-sized piece of fresh ginger, peeled and chopped
  • 1 bird's eye chilli, finely chopped
  • Bunch of coriander, stalks chopped and leaves reserved for garnish
  • 1 teaspoon coriander seeds, crushed
  • Thumb-sized piece of fresh turmeric, peeled and juiced or grated (or use 2 teaspoons ground turmeric)
  • 4 lime leaves
  • 1 sweet potato, peeled and chopped into 1cm cubes
  • 2 teaspoons fish sauce
  • 1 large glass (250ml) white wine
  • 1 x 400ml tin coconut milk
  • 500g skinless smoked haddock fillet, cut into large chunks
  • 1 lime, zest and juice
  • Handful of spinach

To serve

  • Yoghurt
  • Sliced chilli
  • Lime wedges
  • Flatbreads or rice


  1. Heat the coconut oil in a large pan, then add the onion and garlic and sauté for a few minutes over a medium heat. Next add the ginger, chilli, coriander stalks, coriander seeds, turmeric and lime leaves and continue to sauté for 5 minutes, stirring occasionally.
  2. Add the sweet potato, fish sauce, white wine and coconut milk and bring to a simmer. Simmer for 12-15 minutes until the sweet potato is soft.
  3. Add the haddock to the pan, stir carefully and cook for 4-5 minutes, then add the lime zest and juice, spinach and season.
  4. Divide between warmed bowls and serve with yoghurt, sliced chilli, coriander leaves, lime wedges and flatbreads or rice.