Lime and coriander yoghurt
1.Preheat oven to 200°C/400°F.
2.Cut kumara in half lengthways, then cut each half into 1cm (½-inch) thick slices. Cut slices into 1cm (½-inch) thick chips. In medium bowl toss chips with half the oil.
3.Put chips, in a single layer, on baking paper-lined oven tray; roast about 15 minutes or until chips are golden and cooked through.
4.Meanwhile, mix spices, salt, sesame seeds and breadcrumbs in wide shallow bowl. Put flour and egg in two other shallow bowls. Coat fish all over in flour, shaking off any excess. Dip fish in egg then dip in breadcrumb mixture, turning until fish is covered all over.
5.Heat remaining oil in large ovenproof frying pan. Cook fish until browned.
6.Transfer to oven and roast fish until just cooked through.
7.Meanwhile, to make lime and coriander yoghurt, mix all ingredients in small bowl.
8.Serve fish and chips with yoghurt and, if you like, wedges of lime.
If you don’t have a frying pan that can go in the oven, take fish out of the frying pan and put it on an oven tray before roasting.Note