Fish curry with spinach salad and sweet potato



For the fish curry

For the spinach salad

For the sliced sweet potatoes


  1. For the fish curry, place the cashew nuts, spices and chilli into a food processor and blend until smooth. Transfer to a shallow dish and reserve a tablespoon of the mixture for the spinach salad.

  2. Coat the fish in the beaten egg, then roll in the spice mix. Heat the vegetable oil in a frying pan and fry the fish for 5-6 minutes, or until golden-brown all over and cooked through.

  3. For the spinach salad, mix the reserved spice mixture with the lemon juice. Place the baby spinach and coriander into a bowl and pour over the lemon and spice mixture, then toss well to combine.

  4. For the sweet potatoes, place the sweet potato slices into a saucepan with the oil, lemon juice and curry powder, and enough boiling water to cover. Simmer gently with a lid on for 7-8 minutes, or until the sweet potato is tender.

  5. To serve, spoon the sweet potato slices onto a serving plate and arrange the spinach salad alongside. Spoon the fish curry on top of the sweet potato slices.