Korma Baked Salmon and Chips

Meanwhile, add the korma curry paste to a medium bowl and season with salt and pepper. 

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

Lay the fish, skin-side down, onto one side of a large, lined baking tray.

Add the broccoli to the other side of the tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

If you'd prefer to boil your broccoli, boil in step 5 while the peas cook for 3-5 mins, until tender.

Once the chips have been in the oven for 12 mins, pop the fish and broccoli tray onto the top shelf.

Bake until the salmon is cooked and the broccoli is crispy and slightly charred, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle. 

Meanwhile, in a small bowl, combine the mango chutney and mayo (see pantry for amount). Set aside. 

Peel and grate the garlic (or use a garlic press). 

About 5 mins before the chips are ready, melt the butter (see pantry for amount) in a small frying pan on medium-high heat. 

Add the peas and stir-fry until piping hot, 2-3 mins.

Stir in the garlic and cook for a further 30 secs, then season with salt and pepper and remove from the heat.