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Marcus Leach’s Malay Fish Curry


  • 700g cod loin, cut into large chunks
  • 1 large red onion, peeled and finely diced
  • 2 garlic cloves, sliced
  • 1 large sweet potato, peeled and diced into large chunks
  • 2 tins of chopped tomatoes
  • 1 tin coconut milk
  • 600ml vegetable stock
  • 200g washed fresh spinach
  • Small bunch of fresh coriander, roughly chopped
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • 1tsp tandoori masala powder
  • 1tsp dried chilli flakes (optional)
  • Olive oil
  • 0 : 30

    Start by pre heating a little oil in the paella pan for a minute or two. Add the onion and garlic and cook for a few minutes.

    Add the dried spices, stir well and cook for a minute before adding the coconut milk and tomatoes. Add the stock, give it a good stir to combine everything together and bring to a gentle simmer.

    Add the sweet potato and cook on a low heat with the lid on for 15-20 minutes. At this stage add the fish in, replace the lid and cook for a further 7/8 minutes or until the fish is cooked through.

    Sprinkle over the coriander and spinach and cover with the lid, give it just a minute or two to allow the spinach to wilt.

    Then get stuck in and enjoy!

    Note: Marcus is using the Carri Chef 50 and Paella Pan 50 for this recipe, but it would also work well in the Paella Pan 30/40, Chef Pan 40 and also the Safari Chef Dome Lid (adjust quantities according to pan size).