Cod & Sweet Potato Chips x Thai Red Curry Sauce

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Chop your potato[es] into chips

Add the chips to a baking tray with a generous drizzle of vegetable oil and a generous pinch of salt

Put the tray in the oven for 20-25 min or until the chips are golden and cooked through – these are your chips

Meanwhile, chop your creamed coconut roughly (if required!)

Add half the chopped creamed coconut and your red Thai curry paste to a pot with a lid with half your soy sauce, ginger & garlic paste, 1 tsp [1 1/2 tsp] [2 tsp] sugar and 100ml [150ml] [200ml] boiled water then bring to the boil over a high heat

Once boiling, cook for 4-5 min or until the sauce has reduced to a thick curry-like consistency, then cover with a lid and set aside for later – this is your Thai red curry sauce

Chop your coriander finely, including the stalks

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut into quarters

Add your cornflour and 30g [45g] [60g] flour to a large bowl with your ground turmeric, remaining soy sauce and the juice of half the lime[s]

Add half the chopped coriander and 80ml [120ml] [160ml] very cold water and give everything a good mix up – this is your batter

When the chips are almost done, pat your fish fillet[s] dry with kitchen paper and cut the fillet[s] in half on a diagonal

Sprinkle both sides of the fish fillet[s] with flour until fully coated, then tap off any excess

Dip the floured fish fillet[s] into the batter and turn it several times until fully coated

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to coat the base of the pan) over a high heat

Once hot, add the coated fish fillet[s] to the pan and cook for 4-5 min on each side until cooked through, golden and crispy – this is your turmeric battered fish

Tip: Your fish is cooked once it turns opaque and flakes easily

Add your blanched peas, remaining chopped creamed coconut and a splash of cold water to a separate pot over a medium heat

Once warm, mash the peas roughly until you have a mix of mushed and whole peas

Return the Thai red curry sauce to a low heat to reheat gently

Once mashed, add the remaining chopped coriander, a squeeze of lime and a pinch of salt to the pot

Give everything a good mix up – these are your coconut & lime mushy peas

Cut the remaining lime[s] into 1 wedge per person