Peel and wash the potatoes and cut them into thick sticks. Dust the pins thinly with 1-2 tablespoons of starch. Peel and wash carrots, cut them in half lengthwise and cut them diagonally into slices. Quarter peppers, clean, wash and cut into strips.
Clean, wash and slice the spring onions diagonally. Clean, wash and halve the mushrooms. Put flour on a plate. Wash fish, dab dry, cut into cubes of about 2 cm and turn in flour.
Heat 2 tablespoons of oil in portions in a large, coated frying pan. Fry the fish cubes for 4-5 minutes while turning them brown, season with salt and pepper and remove. Add the vegetables in portions to the hot frying fat and fry for 4-5 minutes, turning over.
Wash the coriander, dab dry and, except for something to garnish, pluck leaves from the stems and chop them. Sprinkle vegetables with 2-3 teaspoons of curry, deglaze with coconut milk and bring to the boil. Mix 25 g starch and a little water, thicken simmering sauce with it.
Add the fish and all the vegetables to the curry, warm it up and keep it warm. Heat 1 litre of oil to 175 °C for deep-frying and deep-fry potato pegs in it in portions for 6-8 minutes. Take out, let drip off on kitchen paper, season with salt.
Keep ready-made sweet potato fries warm. Season curry with salt, pepper and curry powder, stir in coriander. Serve, dust with curry and garnish with coriander leaves. Add the fries.