This is more of a meal idea than a recipe – but honestly it’s one of my favourite quick fakeaways and it’s on the table in about 15 minutes. Fish fingers, fluffy rice, tenderstem broccoli and a proper curry sauce. It sounds simple because it is, and it tastes so good!
I use the Mayflower Chinese style curry sauce for this and you can pick it up in B&M, Home Bargains, Iceland or on their site (use code ‘HELENVIP’ for free shipping over £10).
This is meal 4 of week 1 of my Planned For You series. If you’re following along, cook double the rice tonight – you’ll need the leftovers for Friday’s egg fried rice!
How to make fish finger katsu curry:
Scroll down for the full recipe card and ingredient list.
Cook the rice as per packet instructions – if you’re following the Planned For You meal plan, cook double and save the rest for Friday’s egg fried rice
2. Air fry the fish fingers as per packet instructions until golden and crispy
3. Toss the tenderstem broccoli in a little oil and seasoning and air fry at 180C for 6-8 minutes until cooked through and slightly charred at the edges
4. While everything is cooking, make up the curry sauce as per the packet instructions and slice the spring onion
5. To serve, start with a bed of rice, add the fish fingers and broccoli alongside, pour over the curry sauce and finish with the sliced spring onion
Fish Finger Katsu Curry
Fish fingers, rice, tenderstem broccoli and curry sauce - a quick and easy katsu curry fakeaway ready in 15 minutes and perfect for busy weeknights.
Ingredients
- These ingredients are PER SERVING:
- 3-4 fish fingers
- Rice (1 portion - or double up for leftovers)
- Tenderstem broccoli, tossed in a little oil and seasoning
- Spring onion, sliced
- Mayflower Chinese style curry sauce (made up as per packet instructions)
Instructions
- Cook the rice as per packet instructions. If following the 'Planned For You' meal plan, cook double and save the rest for Friday's egg fried rice.
- Air fry the fish fingers as per packet instructions until golden and crispy.
- Toss the tenderstem broccoli in a little oil and seasoning and air fry at 180C for 6-8 minutes until slightly charred at the edges.
- Make up the curry sauce as per the packet instructions while everything is cooking.
- Slice the spring onion.
Serve on a bed of rice with the fish fingers and broccoli alongside, pour over the curry sauce and top with spring onion.
Notes
If you're air frying the broccoli and fish fingers at the same time, the fish fingers do need a few minutes longer so put them in first.
Cook double rice tonight if you're following the Planned For You meal plan - you'll need the leftovers for Friday's egg fried rice!
