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Fish & Chips with Curry Sauce

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Serves
Serves 1
Total Time
50 Minutes
Ingredients
Palm size cod fillet or other white fish
1 sweet potato
Spring on rosemary finely chopped
Black pepper
Curry Sauce
½ tsp of fresh ginger
1 tsp of coconut oil
½ red onion, finely chopped
1 clove of garlic crushed
½ tsp of garam masala
½ tsp of mild curry powder
1 heaped tsp of Greek yogurt
100ml of water
Squeeze of lemon juice
Method
Step 1

Peel the sweet potato, cut into chips, place on a baking tray and bake in the oven on 180° for 15 minutes until chips are soft on the inside.

Step 2

Season your fish with black pepper and sprinkle over the rosemary and place under the grill for 15 minutes turning regularly until cooked through.

Step 3

Meanwhile in a small pan fry the ginger, garlic, onion in the coconut oil on a low heat for five minutes.

Step 4

Meanwhile in a small pan fry the ginger, garlic, onion in the coconut oil on a low heat for five minutes.

Step 5

Add the lemon juice and Greek yogurt.

Step 6

Transfer mix to the blender and blitz for one minute. Serve the fish and chips with the sauce on the side.

Recipe by Scott Harrison, founder of The Six Pack Revolution

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