Preparation

• 1
  1. Preheat grill to high heat.
• 2
  2. Bring a pot of water on to steam/boil potatoes.
• 3
  3. Peel and chop sweet potatoes roughly into 2cm chunks and steam/boil for approximately 15 minutes.
• 4
  4. Meanwhile slice onion, peel and crush garlic, slice chilli and kale finely.
• 5
  5. When potatoes are softening up and almost cooked, heat 1-2 tbsps. coconut oil in a very large heavy based saucepan on medium heat.
• 6
  6. Sautee onion for a minute, then add garlic, chilli and spices and stir again
• 7
  7. Finally add potatoes, tomatoes, the remaining oil and toss to coat.
• 8
  8. Cook for a further 10 minutes or so while you cook the fish, stirring occasionally and adding salt to taste.
• 9
  9. Add on the kale at the last minutes.
• 10
  10. Meanwhile cut fish into 8 pieces and place on a lined baking tray.
• 11
  11. Sprinkle with extra turmeric and cumin and grill for approximately 8-10 minutes until it looks white all the way through.
• 12
  12. Serve fish on a bed of spicy potatoes sprinkled with fresh coriander, and drizzled with some coconut cream to cool it off.