Korma Baked Basa and Chips
with Garlic Butter Peas and Mango Chutney
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Korma Curry Paste
Not included in your delivery
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, 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 everything's ready, plate up the korma basa with the chips and peas alongside.
Finish with a dollop of mango chutney mayo.