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300g tarakihi fillets

2 large golden kumara, washed, peeled, diced into 1 inch cubes

1 tsp curry powder

Small carton Greek yoghurt

1 chilli, diced & finely chopped

1 small bunch coriander

½ red onion, finely chopped

4 tablespoons olive oil

1 lemon, juiced

½ cucumber, diced

This simple dish is great served with a crisp green salad or green beans dressed in olive oil and lemon juice.

  1. Coat the diced kumara in 3 tablespoons of olive oil, curry powder and the chopped red onion. Season with salt and pepper and roast in an oven at 200C for 10-15 minutes until cooked, stirring half way through.
  2. Remove from oven and allow to cool until just warm, then add the chilli, cucumber, coriander and 3 tablespoons of yoghurt, mixing well.
  3. Season the tarakihi and rub with the remaining olive oil and lemon juice.
  4. Heat grill or griddle plate until hot and cook the fillets for 2-3 minutes on either side. Remove and rest.
  5. To serve, place the kumara salad in the middle of 2 shallow bowls and top with the fish, decorate with a sprig of coriander.

Recipe by Talley's