1. Quarter baby potatoes and cut sweet potatoes into similar-sized chunks. Place in a saucepan and cover with water. Bring to the boil and simmer for 8-10 minutes, or until tender but still firm (see notes). Drain.

2. Dice tomatoes, cucumber and apple. Slice mint leaves. Toss together with 1 tbsp olive oil, 1/2 tbsp vinegar, salt and pepper. Set aside.

3. Grate ginger, crush garlic cloves and slice capsicum.

4. Heat a frypan with 1 tbsp oil + 1 tbsp butter. Add prepared aromatics with 1 tsp mustard seeds and 1-2 tsp curry powder. Cook for 2 minutes, add potatoes. Cook, stirring, for a further 3-5 minutes. Season well with salt and pepper to taste.

5. Heat a second pan with 1 tbsp oil + butter over medium heat. Season fish with salt and pepper, cook for 3-4 minutes on each side, or until golden and cooked through.

6. Serve curried potatoes with pan-fried fish and fresh apple salsa.

Notes:
Try potatoes after 8 minutes of boiling to ensure they don’t overcook.



Use curry powder to taste as different brands can vary in strength.



Serve with a lemon wedge if you like!

No Fish option - replacement is chicken tenderloins.

Increase cooking time to 4-5 minutes on each side, or until cooked through.

Sweet + baby potato mix 1kg
Tomatoes 2
Continental cucumber 1/2
Red apple 1
Mint leaves 1/2 bunch
Ginger 40g
Green capsicum 1
Whitefish fillets 2 packets

olive oil, oil + butter (for cooking), salt, pepper, mustard seeds (black), curry powder (mild), white wine vinegar, garlic (2 cloves)