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🐟🍟Fish and Chips with🍟🐟 (curry sauce and mushy peas)
🐟🍟Fish and Chips with🍟🐟 (curry sauce and mushy peas)

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We hope you got insight from reading it, now let’s go back to 🐟🍟fish and chips with🍟🐟 (curry sauce and mushy peas) recipe. To cook 🐟🍟fish and chips with🍟🐟 (curry sauce and mushy peas) you need 15 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make 🐟🍟Fish and Chips with🍟🐟

(curry sauce and mushy peas):

  1. You need 500 g (1 lb) potatoes, peeled and cut into proper chips
  2. You need 350 g (12 oz) white fish (cod,haddock, panga…)
  3. Prepare For the Batter
  4. Provide 75 g (1/2 cup) plain flour 4 tbsp cornflour or (corn starch)
  5. You need 2 tsp baking powder 1/2 tsp salt
  6. Get 125 ml (1/2 cup) water or milk or beer
  7. Provide For the Curry Sauce
  8. Prepare 1 tbsp oil 1/2 onion, finely diced
  9. You need 1 apple, peeled and finely diced 1 clove garlic, minced
  10. Provide 1/2 tsp curry powder 1 tbsp plain flour
  11. Use 150 ml vegetable stock Salt & black pepper to taste
  12. Use For the Mushy Peas
  13. Take 250 g frozen Peas 1tblsp butter
  14. Prepare 2 sprigs mint (chopped)
  15. Get to taste freshly ground black pepper & salt
Instructions to make 🐟🍟Fish and Chips with🍟🐟

(curry sauce and mushy peas):

  1. #CHIPS: - Blanche the chips in boiling water for 2 minutes. Drain, refresh with cold water and drain again. - Fry the chips at 150°C for 3 minutes. Drain, then fry again at 180°C for 8-10 minutes until golden brown.
  2. #FISH: - Sieve the flour and cornflour into a bowl, then add the baking powder and salt. Add any optional spices into the batter, then add the liquid. Beat to a smooth batter. - Dip the fish into the batter ensuring it is well covered. - - Fry the fish at 200°C for about 5 minutes (maybe a little more) until the batter is crisp and golden. Serve hot ♨️ with chips, curry sauce and mushy peas.
  3. #CURRY_SAUCE - Heat the oil in a deep frying pan, and add the onion, apple and garlic. Cook over a low heat for 5-10 minutes, until everything is very soft. Add the curry powder and flour, and mix well. Then pour over the stock and add plenty of black pepper.
  4. Bring to a gentle simmer, and cook for around 10 minutes, stirring every couple of minutes, until the mixture is thick and the vegetables have cooked right down. - Your sauce will probably be quite chunky, so if you’d prefer a smoother sauce, just give it a quick blitz with an immersion blender. This will thicken it up a bit too. I half-blended mine, so it was quite thick, but there was still some texture.
  5. #Mushy_Peas - Cover the peas with water in a shallow pan and place on a medium to high heat - Bring the water to a boil, cover the pan, and allow the peas to simmer for 3 minutes - - Drain the peas and transfer to a bowl - Add the butter and mint and mash with a potato masher and season to taste.
  6. #Tips - I like to add pepper, paprika and garlic powder into my batter just to give it that little something extra. - - The oil needs to be nice and hot for frying the fish otherwise your batter will be soggy.

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