Korma Spiced Fish Cakes

Once the potatoes and fish are cooked, drain and allow to steam uncovered for 2 mins. Return to the pan, off the heat.

Mash the potatoes, ensuring the mixture isn't too smooth so that some small chunks of potato remain.

Stir in the korma curry paste, curry powder, breadcrumbs and salt (see pantry for amount). Season with pepper and mix together. 

Allow the mixture to cool slightly, then shape into 2cm thick patties, 3 per person.

Transfer the fish cakes to a large, lightly oiled baking tray.

Drizzle with oil, then bake on the top shelf of your oven until golden, 24-26 mins. Carefully turn halfway through.

Mreanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the red wine vinegar, a drizzle of oil and pinch of sugar. Season with salt and pepper. Add the carrot and toss to coat. Set aside to pickle.

Grate the remaining garlic (or use a garlic press).

In a small bowl, combine the mango chutney and mayo (see pantry for amount).

When the fish cakes have 5 mins remaining, wipe out the (now empty) fish pan and return to medium heat with a drizzle of oil. 

Once hot, add the peas and stir-fry for 2-3 mins.

Add the grated garlic and cook until fragrant, 1 min, then remove from the heat. Season with salt and pepper.