African Curry Fish Stew

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Makes about 20 servings for 3- to 5-year-olds
Makes about 15 servings for 6 year olds and up

This recipe fulfills the total Meat Alternate and one half of the Vegetable/Fruit component.

Click here to download a pdf of the African Curry Fish Stew recipe


3½ pounds cod, pollack, or other white firm flesh fillets, cut into 2-inch pieces
Salt and ground black pepper to taste
2 tablespoons olive oil
1 large onion, thinly sliced
2 inches fresh ginger, peeled and minced
4 garlic cloves, peeled and minced
4 tablespoons curry powder (for younger children, make sure this is a non-spicy curry powder without cayenne)
1 cinnamon stick (or a pinch of ground cinnamon)
6 cups water
1½ pounds sweet potatoes (about 3 large potatoes), peeled and cut into medium dice
6 ounces baby spinach, washed
2 cups plain low-fat yogurt


  1. Season fish fillets with salt and pepper and set aside.
  2. Heat oil in a large saucepan over medium heat. Add onions and ginger and sauté for approximately 5 minutes until onions are lightly browned. Add garlic and cook another minute. Then add curry powder, cinnamon stick and cook for another minute. Add water and bring to a low boil.
  3. Add sweet potatoes to the pot. Reduce heat to simmer, cover and cook for 15 minutes.
  4. Add fish and spinach to pot, adjust seasonings if necessary and continue to cook for another 10 minutes until all the ingredients are cooked through.
  5. Remove saucepan from the heat and gradually stir in yogurt.

Serve immediately.