Fish Finger Curry with Spicy Masala Butter Beans

Fish finger curry with beans may sound odd but this easy, playful & delicious recipe adds an Indian slant to old-school British favourites.

It’s quick too, rocking in at a relatively speedy 30 minutes if you cook the fish fingers in an air fryer, the perfect “grown-up” childish treat!

Curried Fish Fingers and Beans

Food is quite often a “haughty” affair, that folk (including myself) take very seriously.

However, there is always room for a bit of playful fun! This fish finger and bean curry recipe is me doing just that.

Fish fingers and baked beans were ever-present on our dinner table growing up. I even have a fish finger pie recipe paying homage to those memories.

This recipe runs with the idea and makes it a little more “grown up” and fuses it with some Indian flavourings… because, well because I love curry!

It is a recipe that does not take itself too seriously and is supremely easy to cook, but it is no less delicious.

If you hanker after British childhood food memories you must check out my corned beef and potato pie, spam fritters, chip shop style battered fish, and corned beef and baked bean stew recipes.

Frequently Asked Questions

Do I have to use butter beans?

No, you can use any tin of white beans for this recipe. I choose butter beans because I like both the size and the creamy nature of them in this recipe.

What sort of fish fingers should I use?

You can use any old fish fingers for this recipe. I tend to go for large chunky fish fingers from the premium range in supermarkets. All of the high street supermarkets have them.

Do I have to use passata?

No, but it does give a wonderfully smooth and rich sauce for the curried beans. You could use a small tin of chopped tomatoes or even blend that tin of tomatoes.

What is the best way to cook fish fingers?

I almost always cook my fish fingers (indeed anything frozen that would go into the oven) in an air fryer now.

I do this because it is quicker and cheaper. That is unless you have anything else you are cooking in the oven at the same time.

You could also shallow fry them in a little oil for 3-4 minutes on each side, grill them for the same amount of time or oven bake them in the oven. Each brand will vary no the cooking time a little.

What curry powder should I use?

Now there is a question that could lead to a very long old discussion!

First and foremost use what you have if you have some, I tend to have a medium-strength curry powder at home.

I do not use it very often so always ensure that I buy the smallest packet that I can because I find that the flavour dulls very quickly once opened.

Serving Suggestions

This easy fish finger curry makes for a perfect light standalone meal, however, I do like to serve this with bread.

Fish finger butties are a classic, but I like to serve this with a chapati or two and form a wrap… yes I am a child at heart! A flaky paratha would work equally as well.

Sticking with the childhood memory “vibe” fish fingers and beans would usually be served with potatoes growing up.

Quite often that would be mashed potato but, now I would be serving this with some air fryer chips or masala chips.

Returning to the fish finger butty idea, this also makes an awesome sandwich on a crusty baguette or wrapped in a chapati!

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 20cm or 8″ saucepan.
• Air fryer, this is my preferred method for cooking fish fingers. You could use an oven, grill (broiler) or even a frying pan.
• Chopping board.
• Kitchen knife.
• Weighing scales and or measuring cups and or spoons.
• Stirring and serving spoons.
• Small mixing bowl.
• Sieve or colander.