Coconut Cod with Curried leeks and Cumin Sweet Potatoes
2 cod fillets
2 tablespoons desiccated coconut
1 medium sweet potato, cut into chunks
1 tsp black cumin seeds
1 tablespoon olive oil
3 leeks, finely chopped
1 tablespoon coconut oil
1 tsp curry powder
1/2 tsp garam masala
5 tablespoons coconut cream taken from the top of a tin of coconut milk (I like Biona)
Heat the oven to 200C. Toss the sweet potatoes with the olive oil and cumin seeds in a baking dish and bake for 20-25 minutes.
Sprinkle the coconut on the cod and bake at a 200c for 10-15 minutes.
Heat the coconut oil in frying pan and add the spices then the leeks. Cook on a medium heat until cooked though but not browned. Stir in the coconut cream and warm through.
Serve the cod on the leeks and serve with the sweet potato and some shredded red cabbage.