Ingredients

• 85g/3oz cashew nuts
• ½ tsp ground turmeric
• 1 tsp coriander seeds
• 1 tsp curry powder
• 1 tsp cumin seeds
• ½ red chilli
• chopped
• 85g/3oz pollack fillet
• skinned and chopped
• 1 free-range egg
• beaten
• 2 tbsp vegetable oil
• ½ lemon
• juice only
• 1 handful baby spinach
• 2 tbsp fresh coriander
• chopped
• 1 sweet potato
• thinly sliced on a mandoline
• 1 tbsp olive oil
• ½ lemon
• juice only
• ½ tsp curry powder

Directions

• 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.
• 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.
• 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.
• 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.
• 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.