Strictly speaking, this is a sauce poured over the fish with sweet potato medley when it is served. For it to truly be a curried dish then the fish would have been cooked in the curry sauce. As you will see from the recipe, the sauce is simply heated along with the other ingredients then poured over when serving. Close enough to call it curried fish with sweet potato though perhaps slightly inaccurate with the curried label.
The vegetable accompaniment used in this meal is the Sweet Potato, Brussels and Onion Medley that is featured elsewhere here on Experimental Chefs. Refer to that recipe for the preparation details for that.
This meal makes full use of a 3 layer steamer. In fact, there is a little additional space that can be used productively. I filled it with a few eggs to get them hard boiled for another day. You may prefer just to cook the meal though.
- Double quantity of Sweet Potato, Brussels and Onion Medley
- 2 fillets White Fish (about 225g/½lb each)
- 2 largish white Mushrooms
- ½tsp Parsley
- Curry Sauce (home made or from a jar)
- Fill the steamer with sufficient water to cook for 30-40 minutes. If preparing for the first time then use slightly more to be sure of getting things fully cooked.
- Prepare the Sweet Potato, Brussels and Onion Medley according to the recipe and set into the lower basket of the steamer.
- Take 2 pieces of kitchen foil about 30cm/12in square and set onto some free work surface.
- Place a fish fillet into the middle of each. Sprinkle half the parsley onto each then add a little salt and pepper.
- Slice the mushroom quite thickly then top the fish fillet with the slices.
- Fold the foil up over the top of the fish and mushroom so that it is loosely sealed. Place into the second steamer basket then set that on top of the first.
- Pour about half a jar of curry sauce into a heatproof container. The jar used as pictured says it contains 440g so I was using around 220g. Basically, pour out the quantity that looks right. A little too much can always be stored in the fridge for another day.
Loosely cover the container with a lid or with film. If using film then be sure to pierce a couple of times. Be sure a lid is set slightly off centre so that there is no seal to allow pressure to build.
- Set the container into the 3rd steamer basket. If you choose to then add in a few eggs to hard boil at this point. Put the basket onto the top of the steamer then cover.
- Turn the steamer on. It will take about 30 minutes to cook so set a timer for that long.
- Skip this part if you left out the eggs. If you have cooked them then carefully remove the steamer lid and use a long handle spoon to lift the eggs into a bowl of cold water.
- Once the 30 minutes are up then the food should be cooked through and ready to serve. Carefully start to remove the steamer baskets. Set the curry sauce to one side then put each of the parcels of fish and mushroom onto a serving plate. Unwrap the foil using a kitchen glove to protect finger from the heat then scrape onto the plate along with any cooking juices.
- Divide the sweet potato, brussels and onion medley between the 2 plates.
- Pour curry sauce onto each then serve while hot.
A very filling meal as it stands. For larger appetites then adding 1 or 2 hard boiled eggs would be a tasty addition to this curried fish with sweet potato medley. Care is needed as the eggs are likely to still be hot when attempting to shell them though. A serving of rice or naan bread would also turn it into something even more substantial.