Fish fingers with Japanese curry and rice from Cook As You Are: Recipes for Real Life, Hungry Cooks and Messy Kitchens (page 132) by Ruby Tandoh

  • potatoes
  • gherkins
  • Show all ingredients...

  • EYB Comments

    Can substitute sushi rice or medium-grain rice for short-grain rice, pickled daikon radishes for gherkins, and can use the curry roux on page 135 for the Japanese curry roux. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sushi rice or medium-grain rice for short-grain rice, pickled daikon radishes for gherkins, and can use the curry roux on page 135 for the Japanese curry roux. See recipe for variations.

  • kshell on July 01, 2023

    Will use this recipe for proportion of water:curry brick going forward. I thought it was perfectly salty as is despite even box directions using less water. Was originally going to make something similar in "A Splash of Soy" but after comparing I went with this to not have leftover curry brick. Addition of chopped apple is nice. Made with fish sticks.

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