Japanese-style fish finger curry recipe
Fish fingers get a new lease of life with a Japanese twist – a mild and creamy Japanese-style curry sauce, fluffy white rice and fresh green beans bring fragrance and flavour to the dinner table.
See method- Serves 4
- 10 mins to prepare and 25 mins to cook
- 609 calories / serving
- Freezable
- Healthy
Ingredients
- 2 tbsp vegetable oil
- 2 onions, finely chopped
- 2 carrots, grated
- 2 garlic cloves, crushed
- 3cm piece (about 20g) ginger, peeled and finely chopped
- 2 tbsp mild curry powder
- 3 tbsp plain flour
- 1 chicken stock cube, made up to 500ml
- 300g long-grain rice
- 10 fish fingers
- 220g green beans, halved
- 10g fresh coriander, leaves picked
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Shop ingredientsEach serving contains
- Energy
- 2570kJ 609.0kcal
- Fat
- 17g
- Saturates
- 2g
- Salt
- 1.7g
- Sugars
- 10g
of the Reference intake
Carbohydrate 99.3gProtein 18.7gFibre 7.4g
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- Heat the oil in a medium saucepan over a medium-high heat and fry the onion and carrots for 10 mins or until very soft and lightly golden. Add the garlic, ginger and curry powder, fry for 1 min, then stir in the four until dissolved. Gradually stir in the stock, then simmer over a medium-low heat for 10 mins or until thickened, stirring frequently.
- Meanwhile, cook the rice to pack instructions. Set aside.
- Remove the sauce from the heat and blitz with a stick blender until very smooth. Season, then simmer over a medium heat for another 5-8 mins to thicken more. Preheat the grill to high.
- Cook the fish fingers to pack instructions until crispy and cooked through. Boil the green beans for 4 mins or until tender; drain well.
- Fluff up the rice with a fork and divide between 4 shallow bowls. Add the fish fingers and spoon over the curry sauce. Scatter with the coriander to serve.
- See more Fish curry recipes
Freezing and defrosting guidelines
Freeze curry sauce only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
