Korma Baked Basa and Chips

Meanwhile, roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Halve, peel and chop the shallot into small pieces.

Add the korma style paste to a medium bowl and season with salt and pepper. 

Pat the basa with kitchen paper to remove any excess moisture, then add to the bowl. Use your hands to coat the fish well.

Lay the korma basa fillets onto a lined baking tray.

Once the chips have been in the oven for 12 mins, pop the tray onto the middle shelf and bake until the fish is cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

When the chips have 5 mins of cooking time left, melt the butter (see pantry for amount) in a small frying pan on medium-high heat.

Add the shallot and cook, stirring, until softened, 3-4 mins.

Stir in the garlic and cook for 1 min more.

Add the peas and stir-fry until piping hot, 2-3 mins. Season to taste with salt and pepper. 

Meanwhile, in a small bowl, mix together the mango chutney and mayo (see pantry for amount).

When the peas are cooked, add half the coriander to the pan and stir through until wilted.