• Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7. 
• Drain the sweetcorn in a sieve.
• Place a large pan over high heat (no oil).
• Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. 
• Stir only twice during this time—you want the sweetcorn to pick up a nice colour.

TIP: To avoid turning on your oven, dry-fry the tortillas in a pan instead.

• Meanwhile, mix the tandoori masala mix with salt, pepper and 1 tbsp flour (per 2P).
• In a bowl, combine the vinegar with ½ tsp of sugar (per 2P), salt and pepper. This is your dressing!
• Add the pineapple and charred sweetcorn to the dressing and toss to coat.

• Quarter the basa widthways.
• Pat the basa dry with kitchen paper. Carefully coat with the seasoned flour. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
• Give the pan a wipe and return to medium-high heat with a drizzle of oil. 
• Place the fish into the pan and fry until golden, 3-4 mins on each side.

• While the fish is frying, trim the salad leaves, halve lengthways and thinly slice widthways.
• Trim and thinly slice the scallion.
• Pop the tortillas into the oven to warm, 1-2 mins.

• Mix the aioli and Rogan josh in a small bowl.

• Serve tortillas, salad leaves, fish, curried aioli, scallion, sweetcorn salsa and mango chutney separately. 
• Assemble yourself at the table.