Posh fish fingers make for a fab cheat’s katsu. Batch-cook plenty of the sauce so you always have a great dinner in the freezer.
TAKES less than 40 minutes
8-12 good-quality fish fingers (depending on how hungry you are)
600g straight-to-wok udon noodles
FOR THE KATSU SAUCE
2 onions, thinly sliced
2 carrots, scrubbed and thinly sliced
1⁄2 apple, peeled and thinly sliced
1 tbsp sunflower oil
1 garlic clove, crushed
1 tbsp ginger paste
4 tsp mild curry powder
1 tsp ground turmeric
400ml tin light coconut milk
Salt and pepper
A few sesame seeds or handful of coriander
1 cucumber, thinly sliced
- Make the sauce by gently cooking the onions, carrots and apple together in a deep, lidded frying pan in the oil. When they’re soft and the onions are starting to turn golden, stir in the garlic and ginger paste for a minute.
- Stir in the spices and give them another minute to toast, then pour in the coconut milk. Rinse out the tin by half-filling with water and pouring in, too. Simmer, covered, for 20 minutes, then purée to a smooth sauce with a blender. Season well and pour back into the pan.
- Cook the fish fingers and noodles following the packet instructions.
- Warm the sauce through, and bubble until nice and thick if it’s a little thin. Add the hot udon noodles and toss together to thoroughly coat.
- Top the curried noodles with crispy fish fingers and a sprinkling of sesame seeds or coriander, and serve with the cucumber slices on the side and lemon wedges for squeezing over.
Now buy the book!
Our recipes are from Pimp Your Noodles by Sarah Cook, which is published by Seven Dials, price £9.99. To order a copy for £8.49 until 7 March, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15.