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Japanese-style Fish Finger Curry
Japanese-style Fish Finger Curry is a modern British recipe for a classic child-focussed curry of fish fingers served with a Japanese-style mild and creamy curry sauce served on a bed of rice. The full recipe is presented here and I hope yurou enjoy this classic British version of: Japanese-style Fish Finger Curry.
prep time
10 minutes
cook time
25 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesBritish Recipes
This one is for the kids, fish fingers (fish sticks if you’re from the USA) served in a mild and creamy Japanese-style curry sauce. This is a great introduction for children to the world of curry.
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 (preferably
Japanese 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 (1/2 bunch)
Method:
Place a medium-sized saucepan over medium-high heat. Once hot add the oil and use to fry the onion and carrots for 10 minutes 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 minutes or until thickened, stirring frequently.
Meanwhile, cook the rice according to the packet instructions. Drain then set aside to keep warm.
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 minutes to thicken more. Pre-heat your grill to high.
Cook the fish fingers according to the package instructions until crispy and cooked through. Boil the green beans for 4 minutes 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.
