Bean and Fish Finger Curry Recipe
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.
Servings 2 Servings
Calories 648kcal
Ingredients
- 6 Fish Fingers Try and use chunky fish fingers
- ½ teaspoon Medium Curry Powder
- Pinch Salt
For the Bean Curry Sauce:
- 1 Small Onion 100g
- 2 tablespoon Cooking Oil
- 2 Garlic Cloves
- 1½-2 tablespoon Medium Curry Powder
- 400 g Tin Butter Beans 14oz
- 200 g Tomato Passata ¾ Cup
- 4 tablespoon Water
- 1 teaspoon Dried Fenugreek Leaves
- 1 teaspoon Sugar
- ¼ teaspoon Salt
- Fresh Coriander to Garnish
- Sliced Red Onion to Garnish
Instructions
- Cut the onion for the curry sauce in half, then peel it and 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.
Nutrition
Serving: 1 | Calories: 648kcal | Carbohydrates: 69g | Protein: 35g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 21g | Cholesterol: 61mg | Sodium: 1429mg | Fiber: 17g | Sugar: 11g
