Indian Fish with Sweet Potatoes and Raita

A weeknight tea made from what I could find in the fridge turned out to be delicious and healthy. Serves 2.

• White fish (I used the incredibly cheap and tasty Tesco Value river cobbler)
• Crushed garlic
• Finely chopped ginger (~cm).
• 0.5 to 1 tsp of: cumin seeds, coriander seeds, crushed chillis, garam masala, turmeric, black pepper.
• Juice of 1 lemon.
• 1 large white potato peeled, cut into large chips or wedges
• 1 large sweet potato peeled, cut into large chips or wedges
• More cumin seeds
• Half a cucumber
• dried mint
• few tbsp of 0% Greek yogurt or fat free fromage frais
• Fry light
• Something green to serve like broccoli, green beans etc

Boil the potatoes together for 5 mins until just beginning to soften but still intact. Drain. Spray a baking tray with frylight and arrange to potatoes on it. Spray with more frylight and scatter with a few pinches of cumin seeds. Roast in a hot oven (~220deg) for 20 mins or so until crispy. Turn half way through. The white potatoes will go crispier than the sweet potatoes. Don't worry about that.

Toast the cumin and coriander in a dry frying pan. Grind in pestle and mortar. In a small bowl mix the toasted spices, all the other spices, garlic, ginger, lemon juice and some salt. Spread over the fish and leave to marinade, but not for too long otherwise the lemon will affect the fish.

For the raita cut the cucumber in half length ways and use a teaspoon to scoop out most of the seeds. Finely dice and mix with the yoghurt, mint and season.

You could either grill the fish or I fried mine in more (dreaded) frylight for about 4 minutes on each side in a medium to hot pan.

Serve!

(0 syns on SW Extra Easy)