← All recipes

Fish curry with spinach salad and sweet potato

Fish curry with spinach salad and sweet potato is a salads recipe made with Curry Powder, Vegetable Oil, and Olive Oil. Keep it handy for the next time you cook it.

Ingredients

• 1 tsp
• 2 tbsp
• 1 tbsp
• 1/2 tsp

Method (preview)

1. 1

   For the fish curry, place the cashew nuts, spices and chilli into a food processor and blend until smooth.

2. 2

   Transfer to a shallow dish and reserve a tablespoon of the mixture for the spinach salad.

3. 3

   Coat the fish in the beaten egg, then roll in the spice mix.

4. 4

   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.

5. 5

   For the spinach salad, mix the reserved spice mixture with the lemon juice.

6. 6

   Place the baby spinach and coriander into a bowl and pour over the lemon and spice mixture, then toss well to combine.

7. 7

   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.

8. 8

   Simmer gently with a lid on for 7-8 minutes, or until the sweet potato is tender.

9. 9

   To serve, spoon the sweet potato slices onto a serving plate and arrange the spinach salad alongside.

10. 10

    Spoon the fish curry on top of the sweet potato slices.