South Wales Echo - - Food & Drink -

IN­GRE­DI­ENTS (Serves 2)

2 large sweet pota­toes (600g), scrubbed clean 2tsp olive oil Salt and black pep­per 40ml rice vine­gar 2g caster sugar 1 red chilli, de-seeded and finely sliced

¼ red onion, finely sliced ¼ cu­cum­ber (80g), de-seeded and cut into thin half-moons

2 x 200g skin­less and bone­less cod fil­lets

30g tikka masala curry paste 2 burger buns To serve:

1tbsp fat-free Greek yo­ghurt 1 tomato, thinly sliced 1tbsp co­rian­der, chopped


1. Cut each sweet potato in half length­ways, then cut into eight long, thin wedges and scat­ter over one layer on a bak­ing tray.

2. Driz­zle over the olive oil along with a good pinch of salt, toss to mix then roast for 25 min­utes.

3. Mix to­gether the rice vine­gar, sugar, red chilli, onion and cu­cum­ber in a small bowl and leave to steep, giv­ing it a mix ev­ery now and then.

4. Coat the cod fil­lets in the curry paste then place onto a bak­ing tray lined with parch­ment and roast in the oven for 15 min­utes, by which time they should be just cooked through. When the fish has only five min­utes to go, cut the buns in half and toast in the oven.

5. To build the burger, spread a lit­tle yo­ghurt onto two bun halves, load up with sliced tomato, lay the fish on top then scat­ter the cu­cum­ber mix over (drain off the ex­cess vine­gar). Fin­ish with the co­rian­der and squash the re­main­ing bun halves on top. Serve with the sweet potato fries.

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