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

Oriole's fish and chips are a perennial favourite with its patrons, and understandably so. Tender and well done, enjoy a piping hot plate of this bar favourite The fish and chips at The Queen and Mangosteen comes accompanied with a saucer of tartar dip that is flavoured with curry spices - a. Cook the half boiled potato chips again in the same oil, in which you have cooked the fish. Fish and Chips are ready to be served! Fish, chips, mushy peas and curry sauce!

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