Easy Fish Finger Katsu Curry

Name: Easy Fish Finger Katsu Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: japanese

Plate Up

We’ve teamed up with Sainsbury’s to bring you low-cost, feel-good recipes. Easy, tasty and stress-free. Get your ingredients delivered by Sainsbury’s in just a few taps. A fun, fuss-free twist on a classic! Crispy golden fish fingers meet a silky, mild katsu-style curry sauce for the ultimate weeknight comfort bowl. Served with nutty wholegrain rice and a super-quick pickled cucumber for freshness. Please note you’ll need a blender or food processor to make this recipe. To easily make this veggie you could swap the fish fingers for veggie fingers.

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Ingredients

fish fingers 8
onion 1 (chopped)
carrot 2 (chopped)
tomato purée 1 tbsp
curry powder 1 tbsp
ground turmeric 1 tsp
Chinese 5 spice 1 tsp
plain flour 1 tbsp
chicken stock cube 1
ketchup 2 tbsp
sugar pinch
soy sauce 1
cucumber ½ (sliced)
rice vinegar 2 tbsp
black sesame seeds 2 tsp
microwave wholegrain rice 500 g

Method

Cook the fish fingers

Preheat the oven to 200°C/fan 180°C.
Place the fish fingers on a baking tray and bake in the oven for 25 minutes (always check the packet instructions too, as it may vary depending on what fish fingers you have).

Make the katsu sauce

Chop the onion and carrot.
Heat a dash of oil in a pan over a medium heat, add the onion and carrot and cook for 5 minutes.
Stir in the tomato purée, curry powder, turmeric and Chinese 5 spice and cook for 2 minutes.
Sprinkle over the flour and cook it out for 2 minutes.
Make up the chicken stock cube with 125ml boiling water per serving (500ml stock for serves 4, 250ml stock for serves 2).
Pour in the chicken stock, tomato ketchup and season to taste with a pinch of sugar.
Simmer gently for 8 - 10 minutes, then blend until smooth. If you like you can season to taste with soy sauce.

Make the quick pickled cucumber

Slice the cucumber in half, then with a teaspoon remove the seeds, then thinly slice the flesh.
Add to a bowl and sprinkle over the rice vinegar. Add a pinch of salt and massage the vinegar into the cucumber. Sprinkle over the black sesame seeds and set aside to pickle (you can use white sesame seeds instead too).

Cook the rice & Plate Up

Cook the microwave wholegrain rice according to the packet instructions.
Plate up the katsu sauce with the fish fingers and rice, with the pickled cucumber on the side.

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