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

Airfryer Aubergine Parmigiana by Jenny Tschiesche (oven conversion given)
Airfryer Chicken Fajitas by Jenny Tschiesche (oven conversion given)
Airfryer Honey mustard sausages with vegetables by Jenny Tschiesche (oven conversion given)
Airfryer Teriyaki Beef Skewers by Jenny Tschiesche (oven conversion given)
Chinese Style Fakeaway Fish Curry

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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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Fish Finger Curry

Airfryer Aubergine Parmigiana by Jenny Tschiesche (oven conversion given)

Airfryer Chicken Fajitas by Jenny Tschiesche (oven conversion given)

Airfryer Honey mustard sausages with vegetables by Jenny Tschiesche (oven conversion given)

Airfryer Teriyaki Beef Skewers by Jenny Tschiesche (oven conversion given)

Chinese Style Fakeaway Fish Curry

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