INGREDIENTS
2 tbs vegetable oil
2 onions, finely chopped
2 carrots, grated
2 garlic cloves, crushed
3cm piece (about 20g) finger, peeled and finely chopped
2 tbsp mild curry powder
3 tbsp plain flour
1 chicken stock cube, made up to 500ml
300 long grain rice
10 fish fingers
220 green beans, halved
10g fresh coriander, leaves picked
Method
Heat the oil in a medium saucepan over a medium-high heat and fry the onion and carrots for 10 minutes or until very soft and lightly golden. Add the garlic, ginger and curry powder, fry for one minute, then stir in the flour until dissolved. Gradually stir in the stock, then simmer over a medium-low heat for 10 mins or until thickened, stirring frequently.
Meanwhile, cook the rice to packet instructions. Set aside.
Remove the sauce from the heat and blitz with a stick blender until very smooth. Season, then simmer over a medium heat for another 5-8 minutes to thicken. Preheat the grill to high
Cook the fish fingers until crispy and cooked through. Boil the green beans for four minutes or until tender, drain well.
Fluff up the rice with a fork and divide between four shallow bowls. Add the fish fingers and spoon over the curry sauce. Scatter with coriander to serve.
Author: Ros
Author of What's On and Life In The Kitchen!