Ingredients
- 10 frozen cod fish fingers
- 300 g of easy-cook long grain rice
- 150 g of frozen garden peas
- 1 onion, finely sliced
- 200 g of carrots, peeled and sliced, plus 150g, peeled into ribbons
- 1 tbsp of olive oil
- 1 35g sachet korma recipe mix
- 1 cucumber, peeled into ribbons
- 0.5 lemon, juiced, plus ½ cut into 4 slices
- 75 ml of double cream
Method
Step 1
Preheat the oven and cook the fish fingers as per pack instructions. Cook the rice and peas as per pack instructions, then leave the peas to cool in a bowl of cold water.Step 2
Meanwhile, in a large, lidded pan, cook the onion and sliced carrots in the oil over a medium-low heat; stir occasionally. After 5 mins, when the onion is softening, stir in the korma sachet for 30 secs, stirring constantly. Add 300ml water, cover again, and simmer for 10 mins until the carrot is soft.Step 3
Meanwhile, drain the peas. Arrange the ribboned cucumber and grated carrot in a salad bowl, add the peas and squeeze over the lemon juice. Toss until all the veg is nicely dressed in the lemon juice.Step 4
When the curried carrots are soft, remove the pan from the heat and use a stick blender to blitz until smooth, adding the cream until you have a thick, pourable sauce. Keep warm over a low heat until everything else is ready.Step 5
Divide the rice and salad between the serving plates, adding a lemon slice. Slice the fish fingers and heap on top of the rice, then pour over a little katsu sauce. Serve the remaining sauce in a jug for everyone to help themselves.