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Photo of Fish curry with roasted sweet potato and pumpkin by WW

Fish curry with roasted sweet potato and pumpkin

Total Time
30 min
10 min
20 min
The deep and earthy savoury spices in this dish call for a delicious curry, served on golden roasted veg.


Orange sweet potato (kumara)

300 g, cut into 3cm pieces


200 g, cut into 3cm pieces

Brown onion

1 small, chopped


1 clove(s), crushed

Fresh ginger

1 tsp, finely grated

Curry powder

2 tsp

Ground cumin

1 tsp

Vegetable oil

2 tsp

Mustard seeds

1 tsp, white

Salt reduced chicken stock

½ cup(s)

Light canned coconut milk

cup(s), (165ml)

Ling, raw

500 g, cut into 3cm pieces

Fresh coriander


Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Place the sweet potato and pumpkin on a large baking tray lined with baking paper. Lightly spray with oil. Bake for 15-20 minutes or until browned.
  2. Meanwhile, process the onion, garlic, ginger, curry powder, cumin and 1-2 tablespoons water in a small food processor until a paste forms. Heat the oil in a medium saucepan over medium heat. Add the curry paste and mustard seeds and cook, stirring, for 1 minute or until fragrant.
  3. Add the stock and coconut milk and bring to the boil. Reduce heat and simmer for 5 minutes. Add the fish and simmer for a further 5-10 minutes or until cooked through. Season with salt and pepper and stir in the coriander. Divide the pumpkin and sweet potato among serving plates and top with the curry.