Upgrade the classic freezer staple with this easy crispy fish finger katsu. The mild curry sauce is super comforting and veg-packed making it the perfect dinner for kids.
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Serves
2
Thick Fish Finger
Onion
Red Pepper
Garlic Clove
Fresh Ginger
Carrot
Courgette
Mild Curry Powder
Ground Turmeric
Plain Flour
Vegetable Stock
Honey
Soy Sauce
Coconut Milk
Jasmine Rice
Olive Oil
Salt
To Serve
Cucumber
Red Onion
Serves
2
Thick Fish Finger
Onion
Red Pepper
Garlic Clove
Fresh Ginger
Carrot
Courgette
Mild Curry Powder
Ground Turmeric
Plain Flour
Vegetable Stock
Honey
Soy Sauce
Coconut Milk
Jasmine Rice
Olive Oil
Salt
To Serve
Cucumber
Red Onion
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Step 1.
1 Adult Serving = 2 Kids Servings
Cook the fish fingers in the oven following pack instructions.
Step 2.
Finely dice the onion and pepper. Finely slice the garlic. Peel and grate the ginger. Peel and grate the carrots. Grate the courgette.
Step 3.
Place a medium saucepan over a medium heat with a drizzle of olive oil. Fry the onion, pepper, garlic, ginger, carrot and courgette for 5-6 mins until soft.
Step 4.
Stir in the curry powder and ground turmeric, then sprinkle in the flour. Cook for 1 min, stirring constantly.
Step 5.
Slowly pour in the stock, stirring as you go to avoid lumps. Add the honey, soy sauce and coconut milk. Bring to the boil, then simmer for 10-12 mins until the sauce is smooth and slightly thickened.
Step 6.
Meanwhile, cook the rice following pack instructions. Thinly slice the cucumber.
Step 7.
Use a stick blender to blitz the curry sauce until smooth. Season with a pinch of salt.
Step 8.
Serve up!
Kids Plate: Dish out the rice topped with the fish fingers, a generous ladle of curry sauce and the sliced cucumber on the side.
Parent Plate: Do the same and garnish with thinly sliced red onion.
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