Japanese-style fish finger curry | Tesco Real Food

Ingredients

• 2 tbsp vegetable oil
• 2 onions, finely chopped
• 2 carrots, grated
• 2 garlic cloves, crushed
• 3cm piece (about 20g) ginger, peeled and finely chopped
• 2 tbsp mild curry powder
• 3 tbsp plain flour
• 1 chicken stock cube, made up to 500ml
• 300g long-grain rice
• 10 fish fingers
• 220g green beans, halved
• 10g fresh coriander, leaves picked