Ingredients
10 total- 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
5 stepsStep 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.