Curry-flavoured fried fish with potato bake

FISH:
Dust the fish with 30 ml of the flour.
Cover and chill until ready to fry.
Place the remaining flour and curry powder into a bowl and whisk in the water gradually, to form a smooth batter.
Cover and chill while you prepare the potato cake.
POTATO CAKE:
Add the spices and salt to the stock.
Spread 30 ml of the melted butter over the base of a 20 cm diameter pan.
Cover the base with a third of the potatoes, then trickle 5 ml butter and 25 ml stock over the potatoes.
Cover the potatoes with a third of the sweet potatoes and trickle 5 ml butter and 25 ml stock over.
Repeat the layers, ending with a layer of potatoes and the remaining stock and butter.
Cook over a medium heat for 5 minutes, then reduce the heat to low, cover the pan and allow to simmer for 30 minutes, shaking the pan occasionally to prevent sticking.
When the potatoes are cooked, cut cake into four.
Carefully remove each quarter from the pan and place onto an ovenproof plate.
Place under a hot grill for 5 minutes, to brown. Keep warm while you prepare the fish.
FISH:
Heat the oil in a medium frying pan. Dip the fish pieces into the batter, then fry for 2-3 minutes on each side until crisp and golden.
Drain on absorbent paper and serve with the potato cake and lemon wedges.