Sweet potato curry

Directions

1. Sweet potato tends to discolour, so place it in bowl filled with water and a little lime juice.

2. Prepare your curry paste by placing grated coconut, a small handful of onion, say half of one onion ( if big) , 10 curry leaves, peppercorns, 1 clove of garlic, tumeric, curry powder,the seeds of the cardamon pods and little bit off the cinnamon( not the whole thing) into a wok or frying pan and roasting them over a medium heat, stirring or tossing occasionally till they release the aroma and the coconut starts to get toasted.

3. Remove, cool and place in blender with about 5 tbsp water and blend to a smooth paste with a tiny pinch of salt.

4. Spoon the paste into a small bowl, remove 1/4 cup of the paste and place in the blender again along with another small handful of onion ( the next half of 1 onion) the remaining garlic clove, cumin seeds, grated ginger and pulse to a smooth paste.

5. Take a small pot ( saucepan of casserole) ,heat about 2-3 tbsp oil and fry the remaining onions, till golden, remove to a plate and set a side. Pour 500ml water into the same pot( add 600 ml if using packed coconut milk), mix in the first batch of curry paste you prepared into water. Add pandan leaves, cinnamon stick , scotch bonnet ( roughly chopped), smoked tuna and sweet potato.

6. Place the pot over a medium heat, cook half covered for about 10 minutes, add the second batch of curry paste you prepared cook a further 5 minutes. Mix the coconut powder with the remaining 100 ml of water and stir this into the curry( if using packed coconut milk, stir it in, no need to use water). Taste adjust salt. If you like a thinner gravy add a little more water. Squeeze in lime juice and switch off.

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