Skip to Content

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!

Indian-inspired fish finger and butter bean curry.

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.

Close-up overhead fish finger and butter bean curry served with red onion and coriander.

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.

Close-up fish finger and butter bean curry served with red onion and coriander featuring a title overlay.

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!

Overhead fish finger and butter bean curry served with red onion and coriander.

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.
Crispy fish finger and bean curry served with red onion and fresh coriander.
Yield: 2 Servings

Bean and Fish Finger Curry Recipe

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Food memories are an important part of eating enjoyment for me and this playful fish finger and bean curry fuses my childhood food loves with my adoration of Indian flavours.


  • 6 Chunky Fish Fingers
  • ½ Tsp Medium Curry Powder
  • Pinch Salt

For the Bean Curry Sauce:

  • 100g (⅔ Cup) Onion
  • 2 Tbsp Cooking Oil (Mustard Oil if Possible)
  • 2 Garlic Cloves
  • 1½-2 Tbsp Medium Curry Powder
  • 400g (14oz) Tin Butter Beans
  • 200g (¾-1 Cup) Tomato Passata
  • 4 Tbsp Water
  • 1 Tsp Dried Fenugreek Leaves
  • 1 Tsp Sugar
  • ¼ Tsp Salt
  • Fresh Coriander to Garnish
  • Sliced Red Onion to Garnish


  1. 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.
  2. 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,
  3. Whilst the onions are cooking peel and dice the garlic as finely as you can.
  4. Add the garlic to the pan along with the curry powder for the sauce and stir constantly for 1 minute.
  5. 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.
  6. Mix together the curry powder and salt for the fish fingers and then sprinkle it over the fish fingers.
  7. 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.
  8. Cut the fish fingers (or don't) and serve them on a bed of the beans then sprinkle with red onion and fresh coriander.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 648Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 61mgSodium: 1429mgCarbohydrates: 69gFiber: 17gSugar: 11gProtein: 35g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Skip to Recipe