300g tarakihi fillets
2 large golden kumara, washed, peeled and diced (1 inch cubes)
1 tsp curry powder
Small carton Greek yoghurt
1 chilli diced and finely chopped
1 small bunch coriander
½ red onion finely chopped
4 tablespoons olive oil
1 lemon, juiced
½ cucumber, diced
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 to15 minutes or until cooked (stirring half way through).
Remove from oven and allow to cool until just warm then add the chilli, cucumber, coriander and 3 tablespoons of yoghurt, mix well. Season the tarakihi and rub with the remaining olive oil and lemon juice. Heat grill or griddle plate until hot and cook the fillets for 2 to 3 minutes on either side, remove and rest.
To serve place the kumara salad in the middle of 2 shallow bowls and top with the fish, decorate with a sprig of coriander. Great served with a crisp green salad or green beans dressed in olive oil and lemon juice.
Recipe kindly provided by Talleys.