Skillet Whitefish & Sweet Potato Curry

Directions

1. In a 12 inch (30 cm) pan or skillet, heat 1 Tbsp (15 mL) canola oil and butter over medium-high heat.
2. Stir together the flour and cornmeal in a shallow dish and dredge the fish filets on both sides. Place the fish in the skillet and fry for a few minutes on both sides, until golden brown and the flesh is opaque. Season with salt and pepper. Remove from skillet and keep warm on a plate.
3. Add the remaining oil to the skillet, and when hot, add onion, ginger, garlic, and jalapeno pepper. Cook for 2-3 minutes, until fragrant. Add curry paste and cook for another minute, stirring often.
4. Stir in coconut milk, lentils, maple syrup, and turmeric and bring to a boil over high heat. Reduce heat to medium and simmer, covered, for 12 minutes. Add sweet potato and simmer, uncovered, until both the lentils and sweet potato are tender, another 10-15 minutes.
5. Stir in the greens, zucchini, and lemon zest and juice. Simmer on medium-low heat for another 5 minutes, until vegetables are tender. Stir in cilantro and season to taste with salt and pepper. If the curry is too thick, thin out with water or vegetable broth.
6. Break the cooked fish into large pieces and gently stir into the curry. Serve in bowls and optionally garnish with more cilantro. Serve with warm Naan bread.