Ingredients

• 4 x haddock fillets (about 180-200g/6½-7¼oz each)
• skinned and boneless
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp chilli powder
• 2 lemons
• juice only
• 200g/7oz self-raising flour
• 65g/2¾oz gram flour
• ¼ tsp ajwain seeds (avaliable from specialist stores)
• 1 tsp crushed peppercorns
• 300ml/10fl oz cold lager
• sunflower oil
• for deep-frying
• 200g/7oz green split peas
• 3 tbsp oil
• 2 tbsp crushed root ginger
• 3 garlic cloves
• crushed
• 1 large onion
• diced
• 3 green birds’-eye chillies
• pricked with a knife
• 1 tsp garam masala
• 3 plum tomatoes
• chopped
• ½ lemon
• juice only
• large handful fresh coriander leaves
• roughly chopped
• 1 large bunch fresh coriander
• roughly chopped
• pinch sea salt
• 1 tsp caster sugar
• 1 lemon
• juice only
• 1 tsp cumin seeds
• dry roasted
• 4 garlic cloves
• 250g/9oz Greek-style yoghurt
• 10 medium floury potatoes
• peeled and sliced into chips
• sunflower oil
• for deep-frying
• ½ tsp ground cumin
• ¼ tsp chilli powder
• ½ tsp chaat masala (available from specialist stores)
• squeeze lemon
• to serve

Directions

• To make the curried split peas
• soak the peas in water overnight.
• Heat the oil in a pan with the ginger
• garlic
• onion and whole chillies over a medium heat and fry for 5–6 minutes. Add the garam masala and a pinch of salt. Drain the peas and add to the pan with 500ml/18fl oz water. Simmer for 20 minutes until very tender
• adding more water if they start to look dry.
• Meanwhile
• make the coriander chutney. Place the coriander
• salt
• sugar
• lemon juice
• dry-roasted cumin seeds and garlic in a food processor and blend until combined. Add the yoghurt and blend again until a smooth green sauce. Adjust the seasoning to taste. Set aside until ready to serve.
• Add the tomatoes to the peas and another splash of water and cook through for a further 5 minutes. Stir in the lemon juice and fresh coriander and keep warm until ready to serve.
• To make the chips
• place the potatoes in a pan of cold
• salted water and bring to the boil over a high heat. Simmer for 8–12 minutes
• or until the potatoes are al-dente but firm. Heat a deep-fryer to 150C (CAUTION: hot oil can be dangerous. Do not leave unattended).
• Meanwhile
• to make the fish
• season the fillets with the spices and lemon juice in a clean bowl and marinate the fish for at least 5 minutes.
• Drain the potatoes and place under cold
• running water until cool. Drain again and pat dry with kitchen paper. Deep-fry the chips for 5–6 minutes
• or until yellow tinged. Remove and increase the temperature to 180C. Fry the chips again for 5 minutes
• or until golden brown. Drain and sprinkle with the dry spices and keep warm until ready to serve.
• Combine the flours
• salt
• carom and pepper in a clean bowl then whisk in the beer until smooth. Coat each piece of fish in the batter and deep-fry for 5–6 minutes
• or until golden brown
• turning halfway. Blot dry on kitchen paper.
• To serve
• place a piece of fish and a pile of chips between four plates
• add a squeeze of lemon and serve with the coriander chutney and peas.