Indian-Spiced Battered Cod and Chips

Finely chop the coriander (stalks and all). Chop the lime into wedges. Put half the flour in a bowl. Add the water (see ingredient list for amount), half the turmeric and all the curry powder (add less if you don't like spice). Season with salt and pepper. Mix together with a fork (it will still be very thick). Add the mayo and half the coriander, mix again until it has formed a thick paste.

Once the potatoes are ready, drain in a colander, pop back into the pan and sprinkle on the remaining turmeric and half the remaining flour. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt. Roast the wedges on the top shelf of your oven until crispy, 30-35 mins. Turn halfway through.

Meanwhile, add a glug of oil to another baking tray, pop in your oven. Put the remaining flour on a plate, add a pinch of salt and pepper and mix to combine. Add the fish and turn to coat fully in the flour. Then transfer to the bowl with the batter (one fillet at a time). Use your hands to spread the batter all over the fish on both sides. Take your hot baking tray out of your oven, carefully transfer the fillets onto the tray. Repeat for the other fillet(s). IMPORTANT: Wash your hands after handling raw fish.

When the potatoes are halfway through cooking, add the fish to the middle shelf of the oven. Drizzle the fish with oil cook until the batter is crisp and the fish cooked, 18-20 mins. IMPORTANT: The fish is cooked when opaque in the middle. Get your washing up done, then heat a drizzle of oil in a frying pan on medium-high heat. Add the shallot and stir fry until softened, 2-4 mins.