Name: Bean and Fish Finger Curry Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Indian
Ingredients: 6 Chunky Fish Fingers; 1/2 Tsp Medium Curry Powder; Pinch Salt; 100g (2/3 Cup) Onion; 2 Tbsp Cooking Oil (Mustard Oil if Possible); 2 Garlic Cloves; 11/2-2 Tbsp Medium Curry Powder; 400g (14oz) Tin Butter Beans; 200g (3/4-1 Cup) Tomato Passata; 4 Tbsp Water; 1 Tsp Dried Fenugreek Leaves; 1 Tsp Sugar; 1/4 Tsp Salt; Fresh Coriander to Garnish; Sliced Red Onion to Garnish

Indian

Saucepan

Cut the onion for the curry sauce in half, then peel it and then cut it into half-moon shapes that are 3-4mm (⅛") thick.

Heat a 20cm or 8" saucepan over a medium heat and when it is hot add the cooking oil and the sliced onions and cook for 10 minutes stirring regularly,

Whilst the onions are cooking peel and dice the garlic as finely as you can.

Add the garlic to the pan along with the curry powder for the sauce and stir constantly for 1 minute.

Drain the beans and add them to the pan along with the tomato passata, water, dried fenugreek leaves, sugar and salt. Stir and then add a lid and simmer on low whilst you cook the fish fingers.

Mix together the curry powder and salt for the fish fingers and then sprinkle it over the fish fingers.

Cook the fish fingers as you wish, I like to air fry mine because they come out crispier. I cook them at 200°C or 400°F for 10-12 minutes. You could fry them in ghee, grill them or bake them in the oven too.

Cut the fish fingers (or don't) and serve them on a bed of the beans then sprinkle with red onion and fresh coriander.

Bean and Fish Finger Curry Recipe

Utensils needed:

Overview

Category

Cuisine

Tagged with