Transform a pack of fish fingers by drizzling with a rich katsu curry sauce and serving alongside fluffy basmati rice and a fresh sugar snap pea slaw for a flavour-packed plate. With just the right amount of crunch, spice and zing, this katsu fish finger curry recipe is ideal for a quick but satisfying supper that the whole family will enjoy.
Marks & Spencer
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30MIN
Total time
Ingredients
Servings
4
9
M&S breaded chunky cod fish fingers
250 g
sugar snap peas, thinly sliced
2 heads
baby pak choi, thinly sliced
1/4
M&S sweetheart cabbage, thinly sliced
4 tbsp
M&S ponzu sauce
2 tbsp
M&S white rice vinegar
2 pouches
(500 g)
(500 g)
microwave basmati rice
1 pot
(350 g)
(350 g)
M&S katsu curry sauce
1 tbsp
white sesame seeds
