Heat the coconut oil in a large pan, then add the onion and garlic and sauté for a few minutes over a medium heat. Next add the ginger, chilli, coriander stalks, coriander seeds, turmeric and lime leaves and continue to sauté for five minutes, stirring occasionally.
Add the sweet potato, fish sauce, white wine and coconut milk and bring to a simmer. Simmer for 12–15 minutes until the sweet potato is soft.
Add the haddock to the pan, stir carefully and cook for 4–5 minutes, then add the lime zest and juice, spinach and season.
Divide between warmed bowls and serve with yoghurt, sliced chilli, coriander leaves, lime wedges and flatbreads or rice.
Recipe courtesy of A Love of Eating: Recipes from Tart London by Lucy Carr-Ellison & Jemima Jones, £17
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