Archive of BBC Food Recipes

Fish curry with spinach salad and sweet potato

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook


  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.


For the fish curry

  • 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

For the spinach salad

  • ½ lemon, juice only
  • 1 handful baby spinach
  • 2 tbsp fresh coriander, chopped

For the sliced sweet potatoes

  • 1 sweet potato, thinly sliced on a mandoline
  • 1 tbsp olive oil
  • ½ lemon, juice only
  • ½ tsp curry powder

Shopping List

Fish curry with spinach salad and sweet potato

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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