Korma Baked Basa and Chips
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Korma Baked Basa and Chips

Korma Baked Basa and Chips

with Garlic Butter Peas and Mango Chutney

Family Friendly

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.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

450 grams


1 unit(s)

Garlic Clove

50 grams

Korma Curry Paste

(Contains Mustard)

2 unit(s)

Basa Fillets

(Contains Fish)

120 grams


40 grams

Mango Chutney

Not included in your delivery

20 grams


2 tbsp



Nutritional information

Energy (kJ)2959 kJ
Energy (kcal)707 kcal
Fat26.3 g
of which saturates7.6 g
Carbohydrate66.5 g
of which sugars18.8 g
Protein31.8 g
Salt2.76 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Bowl
Baking Paper
Small Bowl



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). 

Add the korma curry 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. 

Stir in the garlic and cook for 1 min.

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


Meanwhile, in a small bowl, combine 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.


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