Indian-Style Hake 'N' Chips With Curry Sauce And Peas

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

Cut your potato[es] and sweet potato[es] (skins on) into chips and add them to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until crisp

Zest your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Add your hake fillet[s] to a bowl with a squeeze of lime juice (you'll use the rest later!), the lime zest, your black sesame seeds, ground turmeric, a drizzle of vegetable oil and a generous pinch of salt – this is your marinated hake fillet[s]

Place the marinated hake fillet[s] on a separate tin foil-lined baking tray (or two!)

Put the tray[s] in the oven for 12-15 min or until the fish is cooked through – this is your Indian-style hake

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

Peel (scrape the skin off with a teaspoon) and grate (don't chop!) your ginger

Peel and grate (don't chop!) your garlic

Dissolve your vegetable stock mix, cornflour and 2 tsp [3 tsp] [4 tsp] sugar in 75ml [115ml] [150ml] boiled water and 75ml [115ml] [150ml] milk and whisk well – this is your cornflour mix

Chop your creamed coconut roughly (if required!)

Add your blanched peas, chopped creamed coconut, a small splash of cold water and a pinch of salt to a large heatproof bowl

Cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 2-3 min or until the peas are hot

Once hot, mash the peas with a squeeze of lime juice until they come together nicely – these are your coconut mushy peas

Cut the remaining lime into 1 wedge per person

Chop your coriander finely, including the stalks

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the grated ginger, grated garlic and your curry powder and cook for 1 min or until fragrant

Once fragrant, add the cornflour mix and cook for 2-3 min or until reduced and glossy – this is your chip shop curry sauce