Fish and Chips with an Indian Twist

Serves 4
Time 1 hour + 3-4 hours marinating


Sweet potato chips

2 medium-sized sweet potatoes

4 tbsp extra virgin olive oil 

2 tsp dried rosemary 

2 tsp dried oregano 

Season with salt and pepper


For the fish:

*If possible, start the marinating process 3-4 hours beforehand for a big flavour win!

2 sides of snapper- deboned and cut into smaller pieces so each piece is the size of the first 

1.5 tbsp garam masala

1 tsp ground turmeric

Pinch of cumin powder (1 teaspoon or less)

Juice of 1 lemon + lemon wedges to serve

2 garlic cloves

3cm piece of ginger

¼ – ½ chilli powder (depending on preference) 

Salt to taste

Vegetable oil, for frying



2 cups cucumber, chopped

2 cups firm fresh tomato, chopped

½ red onion, finely diced

½ tsp cumin powder

1 tbsp fresh lemon juice

½ cup fresh coriander, chopped

Salt & pepper, to taste


Preheat the oven to 180 degrees fan-forced. 

Chop the ends of the sweet potato – and if large cut in half again – then cut into 8 wedges. 

In a large mixing bowl combine the wedges with the 5 ingredients listed above – ensure all pieces of potato are coated well. 

Place the wedges on a tray lined with baking paper and bake for 25-30 minutes until crispy. 

To prepare the kachumber place all the ingredients in a bowl together and toss to combine – season with salt and pepper.

Meanwhile in a large bowl place your fish and sprinkle the garam masala evenly, turmeric, chilli powder and lemon juice.

With a mortar and pestle crush the garlic cloves and ginger (with the salt you will use to season the fish as well) to form a smooth paste – add this to the bowl of fish.