Ever since I began to travel the world I have loved exploring different cultures and foods, learning how other people use herbs and spices to create flavoursome dishes. This curry is simple in terms of ingredients, yet bold, full of flavour and very versatile in that it can be served as a vegetarian option, or made using meat instead of fish.
Peel and roughly chop both the onion and garlic before adding to a large casserole dish with a splash of olive oil. Cook for a few minutes over a medium heat until the onion begins to go translucent.
Whilst the onion cooks off peel and cut the sweet potato into large chunks - if they are too small they will break up during the cooking process.
Add the turmeric, cumin, tandoori masala and chilli flakes to the onions, stir and cook for a minute to release the flavours.
Then add in the tin tomatoes, coconut milk, vegetable stock and sweet potato before mixing together, covering and allowing to cook over a low heat for an hour and twenty minutes.
By this stage the liquid will have reduced and thickened. Add in the spinach and allow to wilt before mixing into the curry.
Place the fish fillets on top of the curry, cover with a lid and allow to cook for five minutes before serving.
Note: For a vegetarian option add in a tin of chick peas instead of fish, and for those wishing to make with meat add in chicken thigh fillets with thirty minutes of cooking time remaining.