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Fish finger katsu curry recipe

Fish finger katsu curry recipe

17 ratings

Fish fingers get a new lease of life with a Japanese twist – a mild and creamy katsu 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
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

    2570kj
    609kcal
    30%
  • Fat

    17g 25%
  • Saturates

    2g 11%
  • Sugars

    10g 11%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 99.3g Protein 18.7g Fibre 7.4g

Method

  1. 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.
  2. Meanwhile, cook the rice to pack instructions. Set aside.
  3. 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.
  4. Cook the fish fingers to pack instructions until crispy and cooked through. Boil the green beans for 4 mins or until tender; drain well.
  5. 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.

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.

See more Fish curry recipes

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