Phil Vickery's Homemade Mushy Peas and Curry Sauce

Ingredients

• 250 g Marrowfat Peas (dried, soaked overnight then drained)
• 30 g Unsalted Butter (cut into cubes)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 1 tbsp Fresh Mint (chopped, optional)
• 1 tbsp Vegetable Oil (neutral oil)
• 1 medium Onion (diced)
• 1 tbsp Curry Powder (mild British curry powder)
• 1 tsp Tomato Paste
• 1 tbsp Mango Chutney (sweet)
• 1 tsp All-Purpose Flour (for thickening)
• 250 ml Water (or vegetable stock)
• 1 piece Vegetable Stock Cube (dissolved in water)
• 1 tsp Raisins (optional for sweetness)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 120 g Mayonnaise (store‑bought or homemade)
• 1 tbsp Capers (rinsed and chopped)
• 1 tbsp Cornichons (finely chopped)
• 1 tsp Dijon Mustard
• 1 tsp Lemon Juice (freshly squeezed)
• 1 tsp Fresh Parsley (chopped)
• 0.25 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. Soak Peas

   Place the dried marrowfat peas in a large bowl, cover with plenty of cold water and leave to soak overnight (at least 8 hours).

   Time: PT0S

2. Cook Peas

   Drain and rinse the soaked peas, then transfer to a saucepan. Add fresh water to cover, bring to a boil, reduce to a gentle simmer and cook until the peas are very soft, about 15 minutes.

   Time: PT15M

   Temperature: medium heat

3. Mash Peas

   Drain the cooked peas, return to the pot and stir in butter, salt, pepper and optional chopped mint. Mash with a potato masher until smooth and creamy.

   Time: PT5M

4. Sauté Onions

   Heat vegetable oil in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Add Curry Ingredients

   Stir in curry powder, tomato paste, mango chutney and raisins. Cook for 1‑2 minutes to release the aromas.

   Time: PT2M

   Temperature: medium heat

6. Simmer Sauce

   Dissolve the stock cube in 250 ml water and pour into the skillet. Bring to a boil, then lower to a gentle simmer and cook for 10 minutes until the sauce thickens slightly.

   Time: PT10M

   Temperature: medium heat

7. Thicken Sauce

   Sprinkle the flour over the simmering sauce, whisk quickly to avoid lumps, and continue to simmer for another 2‑3 minutes. Season with salt and pepper to taste.

   Time: PT3M

   Temperature: medium heat

8. Combine Tartar Ingredients

   In a small bowl, mix mayonnaise, chopped capers, chopped cornichons, Dijon mustard, lemon juice, parsley, salt and pepper until smooth. Let rest for 10 minutes for flavors to meld (optional).

   Time: PT5M

9. Plate and Serve

   Warm the mushy peas and curry sauce briefly if needed, then serve alongside fried fish and chips. Add a dollop of tartar sauce on the side.

   Time: PT0S

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Marrowfat Peas: Dried green split peas
• Instead of Unsalted Butter: Margarine
• Instead of Vegetable Oil: Canola oil
• Instead of Curry Powder: Garam masala
• Instead of Mango Chutney: Apricot jam
• Instead of All-Purpose Flour: Cornstarch (1 tsp cornstarch mixed with 2 tsp water)
• Instead of Vegetable Stock Cube: Bouillon powder
• Instead of Mayonnaise: Greek yogurt (for lighter version)

Equipment Needed

• Large Bowl
• Colander
• Saucepan
• Skillet
• Wooden Spoon
• Whisk
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Ladle (optional)

Critical Steps — Do Not Skip

• Soak peas overnight
• Cook peas until very soft
• Mash peas with butter for a smooth texture
• Simmer curry sauce to the right consistency
• Whisk flour into sauce to avoid lumps
• Season tartar sauce and let it rest

Chef Tips from the Video

• Add a pinch of baking soda to the soaking water if you want the peas to retain a brighter green, but note it reduces some nutrients.
• For extra depth, finish the curry sauce with a splash of cream or coconut milk.
• A drizzle of malt vinegar over the fish and chips adds a traditional British touch.

Troubleshooting

Storage

Refrigerator: Mushy peas, curry sauce, and tartar sauce keep for up to 3 days in airtight containers.

Freezer: Cooked mushy peas freeze well for up to 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not store sauces at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak the marrowfat peas the night before to save time.
• Prepare the curry sauce and tartar sauce up to 24 hours ahead; store refrigerated and reheat gently before serving.
• Mushy peas can be made a day ahead and reheated with a splash of water.

Frequently Asked Questions