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.