Tandoori Spiced Basa and Sweet Potato Chips

Name: Tandoori Spiced Basa and Sweet Potato Chips with Baby Plum and Rocket Salad
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 2 unit(s) Sweet Potato; 1 unit(s) Red Onion; 125 grams Baby Plum Tomatoes; 15 milliliter(s) Cider Vinegar; 2 unit(s) Basa Fillets; 1 sachet(s) Tandoori Masala Mix; 15 grams Honey; 40 grams Wild Rocket; ½ tsp Sugar; 1 tbsp Olive Oil; 2 tbsp Mayonnaise

with Baby Plum and Rocket Salad

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Tandoori gets its name from 'tandoor', an Indian cylindrical clay oven. Our tandoori spice mix includes cinnamon, turmeric, ginger and cumin, bringing the toasty flavours of a tandoor oven to this delicious spiced basa.

Tags:

Pescatarian

Allergens:

Sulphites

•Fish

The quantities provided above are averages only.

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.

Total30 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sweet Potato

1 unit(s)

Red Onion

125 grams

Baby Plum Tomatoes

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

2 unit(s)

Basa Fillets

(Contains: Fish)

1 sachet(s)

Tandoori Masala Mix

15 grams

Honey

40 grams

Wild Rocket

Not included in your delivery

½ tsp

Sugar

1 tbsp

Olive Oil

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2817 kJ

Energy (kcal)673 kcal

Fat17.7 g

of which saturates2.5 g

Carbohydrate71.1 g

of which sugars30.7 g

Dietary Fiber12.3 g

Protein29.4 g

Salt1.33 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Large Bowl

•Knife

•Baking Tray

Instructions

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Quarter and peel the red onion, then separate the layers. Halve the baby plum tomatoes.

In a medium bowl, add the tomatoes with the cider vinegar, sugar and olive oil (see pantry for both amounts). Season with salt and pepper and set aside for later.

Pop the sweet potato chips and onion wedges 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, pat the basa dry with kitchen paper. Lay the fish onto a lined baking tray.

Drizzle with oil, season with salt and pepper and sprinkle over the tandoori masala mix. Rub in the seasoning, then drizzle over the honey. IMPORTANT: Wash your hands and equipment after handling raw fish. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

When turning the veg halfway through cooking, add the basa tray to the middle shelf of your oven for 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.