food

Fish Finger Katsu Curry

For a fun Friday meal that the kids will love, try this fish finger katsu curry. Saving time and money using Birds Eye Chunky Chip Shop Curry Fish Fingers, this is the perfect twist on a takeaway classic.

food

Fish Finger Katsu Curry

For a fun Friday meal that the kids will love, try this fish finger katsu curry. Saving time and money using Birds Eye Chunky Chip Shop Curry Fish Fingers, this is the perfect twist on a takeaway classic.

Supplies

  • 2 tbsp vegetable oil
  • 1 large brown onion, diced
  • 1 large carrot, diced
  • 4 garlic cloves, chopped
  • 3 tbsp plain flour
  • 400ml chicken or vegetable stock
  • 2 tbsp korma curry paste or 1 tbsp curry powder
  • 1 tbsp reduced salt soy sauce
  • 2 tsp honey
  • 2 tbsp double cream
  • 150g sushi rice
  • 1 tsp rice wine vinegar
  • 100ml water
  • ½ cucumber, washed and shaved into ribbons
  • 1 large carrot, washed and shaved into ribbons
  • 75g radishes, washed and quartered
  • ½ lime, juiced
  • ½ tsp honey
  • Pinch salt
  • 4 x Birds Eye Chip Shop Curry Chunky Fish Fingers
  • 50g Birds Eye Garden Peas, finely chopped
  • 1 tbsp black sesame seeds
  • 1 spring onion, finely sliced
  • Fresh coriander, roughly chopped

Steps

  1. Make the sauce: Fry the chopped onion and carrot over a medium heat for 7 minutes until softened and starting to turn brown. Next, add the garlic and korma paste and fry for 30 seconds until fragrant. Sprinkle over the plain flour and stir to evenly coat the vegetables. Finally, gradually add the stock whilst stirring continually, simmer for 10- 15 minutes until the sauce has reduced and thickened. Stir through the honey and soy sauce. Remove from the heat and blitz in a blender until you get a thick and smooth sauce. Add the double cream and season to taste.
  2. Make the rice: Rinse the sushi rice well under cold water until clear before adding to a saucepan along with the water. Bring the rice to the boil and cover with a lid. Lower the heat to a simmer, and cook for 10 minutes. Turn off the heat, leaving the lid on. After 10 minutes, season with the rice wine vinegar, place the lid back on and set aside to keep warm.
  3. Meanwhile, cook the Birds Eye Chip Shop Curry Chunky Fish Fingers as per the packet instructions.
  4. Make the pickled slaw: Place the cucumber, carrot ribbons and radish into a bowl. Next, add the lime juice, honey and salt, and stir to combine. Set aside. Meanwhile, cook the Birds Eye Garden Peas as per the packet instructions, then set aside.
  5. To serve: Plate up the seasoned sushi rice and pickled slaw. Pour over the katsu curry sauce, then place the Birds Eye Chip Shop Curry Chunky Fish Fingers on top. Sprinkle over the Birds Eye Garden Peas, spring onions, sesame seeds and fresh coriander.