3 green birds’-eye chillies, pricked with a knife
1 tsp ground coriander
10 medium floury potatoes, peeled and sliced into chips
large handful fresh coriander leaves, roughly chopped
1 large bunch fresh coriander, roughly chopped
3 garlic cloves, crushed
4 garlic cloves
2 tbsp crushed root ginger
2 lemons, juice only
½ lemon, juice only
1 lemon, juice only
squeeze lemon, to serve
1 large onion, diced
3 plum tomatoes, chopped
200g/7oz green split peas
¼ tsp ajwain seeds
1 tsp caster sugar
½ tsp chaat masala
¼ tsp chilli powder
1 tsp ground cumin
1 tsp cumin seeds, dry roasted
½ tsp ground cumin
1 tsp garam masala
65²µ/2¾´Ç³ú gram flour
3 tbsp oil
1 tsp crushed peppercorns
pinch sea salt
200g/7oz self-raising flour
sunflower oil, for deep-frying
1 tsp turmeric
250g/9oz Greek-style yoghurt
4 x haddock fillets (about 180-200g/6½-7¼oz each), skinned and boneless
300ml/10fl oz cold lager