Indian Fish with Sweet Potato Saag Aloo

Having recently travelled with a friend from India, and watched her make several curries, I’m slightly less intimidated by them now. I’m definitely going to start making more – especially since she’s given me some homemade garam masala. I can’t let that go to waste! This one is super simple, the sweet potato saag could be eaten on it’s own as a vegetarian option, but in this case I have served it with some fish. Still a deliciously light meal.

 indian fish


2 fillets of firm white fish
Juice of half a lemon
1 tbsp. garlic and ginger paste
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp turmeric
1 tbsp. coconut oil for frying

2 tbsp butter
1 onion
1 tbsp. garlic and ginger paste
1 red chilli
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp turmeric
3-4 medium sweet potatoes (about 500g)
200-250g bag spinach leaves


An hour or so before you want to begin, marinate the fish. Mix together the lemon juice, ginger and garlic paste, cumin, coriander and turmeric. Coat the fish with the marinade, cover and refrigerate for at least an hour.

To make the saag; peel and chop the sweet potato into medium size chunks. Boil for 15 minutes in salted water until soft. Heat the butter in a pan and add the onion to cook for five minutes. Add the garlic and ginger paste, the chilli and spices and cook for a further minute.

Drain the cooked potatoes and add to the spice mix in the frying pan. Add the spinach and stir well until everything is evenly mixed and the spinach is wilted. Season with a large pinch of salt.

To pan fry the fish; heat coconut oil in a frying pan. Once hot, add the fish and fry for 1-2 minutes, then flip and fry for another minute.

Serve the fish alongside the sweet potato saag and you’re done!