Soak the kunde in water for around 6 hrs. In a blender, add soaked kunde peas, garlic ginger paste, turmeric, onion, salt, baking powder and the coriander, add in two tablespoons of water and ...

Drain and crush with a fork. Stir in the crème fraîche and mint. 4. Divide the peas, chips and fish between 4 plates. Serve with lemon wedges for squeezing. Whether your face feels tight ...

Stir in the crème fraîche and season with salt and pepper. Drain both the chips and fish onto kitchen paper to remove any excess oil then serve straightway with the minted peas alongside.

Carefully put the chips on a tray in one layer, season with salt, and allow to cool. Combine the water, sugar and salt in a saucepan and bring to the boil. Add the peas and cook for 2 minutes.