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Alaska Sole Curry with Sweet Potatoes

Warming and hearty without being heavy, this sole curry combines sweet potatoes, tomatoes and coconut milk with traditional curry spices. Serve over warm rice wth mint and a sprinkle of lime juice for the perfect finish.

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4

Ingredients

1 pound Alaska sole (flounder) fillets, thawed and patted dry and cut into 2-inch pieces

Kosher salt and freshly ground pepper

2 tablespoons coconut or vegetable oil

3 cloves garlic, minced

1 tablespoon grated fresh ginger

1 tablespoon curry powder

2 teaspoons ground cumin

1/4-1/2 teaspoon Kashmiri chili powder or cayenne

1 (14 oz.) can diced tomatoes

1 (14 oz.) can coconut milk

1 medium (10 oz.) sweet potato, peeled and cut into 1/2-inch pieces

3 cups baby spinach

Cooked rice

Fresh mint

Lime wedges

Step 1

Season the fish with salt and pepper.

Step 2

In a large deep skillet heat the oil over medium high heat. Add the garlic and ginger and cook 2-3 minutes or until lightly browned. Stir in the curry powder, cumin and chili or cayenne and cook 30 seconds. Add the tomatoes, coconut milk and sweet potato and bring to a simmer. Cook until the sweet potato is tender, about 12-15 minutes.

Step 3

Nestle the spinach and fish into the liquid and simmer over medium until the fish is just cooked, about 2-3 minutes. Serve with rice, mint and lime wedges.

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Whether you need a quick weekday meal or want to try something more ambitious, we’ve got your covered! Wild Alaska Sole can be enjoyed in so many ways — find your next delicious option here.

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