Fish Finger Curry

Name: Fish Finger Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 8 fish fingers (frozen); 60 g mild curry paste; 1 onion (cut into chunks); 15 ml olive oil; 2 cloves garlic (coarsely chopped); 2 inches fresh ginger (grated); 160 g mangetout; 150 g fine beans (Trim stalk end, cut in half); 1 tin coconut milk (about 400g); 5 g fresh coriander (for garnish); 1 lime; 1 tbsp cornflour (optional if you want the sauce thicker); 250 g basmati rice

This easy kid-friendly curry cheats all the way but never fails to deliver! A great one for that mid-week meal.

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