FISH FINGER KATSU UDON

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.

SERVES TAKES

4 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

½ 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

TO SERVE a few sesame seeds or handful of coriander 1 cucumber, thinly sliced lemon wedges

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.

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