National Curry Week Recipe: Oh My Cod07.10.2019
National Curry Week (7-13 October 2019) returns for its 21st year to celebrate the nation’s favourite cuisine. Sponsored by Kingfisher Beer, the seven-day festival offers customers at participating curry houses, restaurants and pubs 25% off their food bills by downloading a voucher from www.nationalcurryweek.co.uk.
To celebrate the occasion, chef Dipna Anand has shared her Oh My Cod recipe, a curry-inspired twist on a British classic – fish and chips.
FOR THE FISH
- 360g plain flour
- 400-420ml Kingfisher Beer*
- 2 teaspoons salt
- 4 or 5 x 175g cod fillets, skinned and boned
- Sunflower oil for deep frying
- ¾ teaspoon black pepper powder
- 1½ teaspoons red chilli powder
- 1 teaspoon garam masala
FOR THE CHIPS
- 1kg Maris Piper, King Edward or Desiree potatoes
- Sunflower oil, for deep frying
- Pinch of salt
FOR THE MUSHY PEAS
- 450g peas, tinned or frozen
- 1½ tbsp double cream
- 20g butter, melted
- ¾ tsp salt ¼ tsp black pepper powder
- 1 tbsp fresh coriander, chopped
- 1 tsp cumin seeds
FOR THE TARTARE SAUCE
- 260g mayonnaise
- 70g gherkins, finely chopped
- 30g capers, finely chopped
- Pinch of salt
- Pinch of black pepper powder
- ¼ teaspoon chaat masala
*If you would prefer not to use beer for the fish batter, sparkling water is a great alternative, add ¼ teaspoon baking powder and 1 egg and leave in the fridge for 20 minutes before using.
- For the Fish
- Pre-heat the oven to 150°C and the oil to 180°C for deep frying. Whisk together 280g of the flour, beer (or sparkling water), and remaining ingredients until smooth and leave to rest for 15 minutes.
- Make sure the fish is dry and dust lightly with the remaining flour. Dip the fish into the batter until coated well all over, then carefully place in the hot oil and cook for 6-8 minutes until golden and crispy.
- Remove from the pan/fryer, drain and sit on a baking tray lined with greaseproof paper. Place in the pre-heated oven to keep warm while you prepare the remaining fillets.
- For the Chips
- Peel the potatoes and cut into your preferred size, then rinse well in cold water.
- Parboil the chips in boiling salted water for 4-5 minutes until softened but still retaining their shape.
- Drain and pat dry, then deep fry in oil for 7-8 minutes or until golden and crisp.
- For the Mushy Peas
- Bring a shallow pot of water to the boil over a medium-high heat.
- Add the peas and cook for 3 minutes until tender, then drain and transfer to a blender or food processor.
- Dry-roast the cumin seeds in a pan for 2-3 minutes.
- Add the remaining ingredients and process until blended but still thick with small pieces of peas.
- For the Tartare Sauce
- Mix together all ingredients.
- Adjust seasoning to taste and serve with the fish, chips and mushy peas.