What you’ll need

For the Curry Sauce

  • 1tbsp rapeseed oil
  • 2 small shallots, finely diced
  • 1 apple, peeled, cored & diced
  • 1 clove garlic, crushed
  • 1tbsp medium curry powder
  • 1tbsp plain flour
  • 1tsp fresh ginger, finely chopped
  • ½tsp tomato purée
  • Salt & ground black pepper
  • 1/2 tsp fish stock paste
  • 17oz water

For the Chips

  • 28oz Potatoes – washed
  • 4tbsp Rapeseed Oil
  • 1tbsp Fresh Thyme – Chopped
  • 1tbsp Fresh Oregano – Chopped

For the Mushy Peas

  • 7oz Frozen Peas
  • 0.7oz melted butter
  • 2 tbsp White Wine Vinegar
  • 3 tsp Fresh Tarragon – Chopped
  • 3 tsp Fresh Mint – Chopped
  • Cooking time

    1 hour
  • Serves

    4

How to make it

To make the curry sauce

  1. In a sauce pan on a medium heat heat the oil & shallots until soft.
  2. Add garlic, ginger & apple & sweat for 2-3mins.
  3. Add tomato puree , curry powder & flour stir well.
  4. Add water & stock paste, and stir.
  5. Simmer for 10mins.
  6. Liquidize slightly with a hand blender making sure to retain some texture.

To make the chips

  1. Roughly cut the unpeeled potatoes into chunky chips, leave to soak in water for 10 minutes
  2. Drain the chips well
  3. Mix chips with extra virgin rapeseed oil, (oregano & thyme can be dried) & season.
  4. Bake in the oven at 390° fan on baking tray for 25-30 mins.

To make the mushy peas

  1. Add peas to a pan of boiling water, bring back to boil and simmer for 2 minutes. Drain well, then place in a food processor or blender.
  2. Add melted butter, vinegar, chopped tarragon & mint process briefly making sure to retain some texture.
  3. Add salt and pepper to taste.
  4. Enjoy with our Wild Caught 2 Cod Fillets in our Beer Batter and a wedge of lemon.

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