- Prep time 10mins
- Cook time 30mins
- Serves 4
- Cost per serving £1.50
- easy
- Prep time 10mins
- Cook time 30mins
- Serves 4
- Cost per serving £1.50
- easy
Our chip shop style curry fish fillet strips recipe combines fish fillet strips with mayflower curry sauce and egg fried rice to make the ultimate ‘fakeway’ dish. The recipe requires just three simple ingredients and is super easy to rustle up in less than 30 minutes. See method
What you’ll need
Ingredients
- 8 chip shop curry fish fillets
- 2 egg fried rice steam bags
- 1 mayflower Chinese style curry sauce
Utensils
- Baking tray
- Oven gloves
- Spoon
- Whisk
Method
- Preheat the oven to 180 degrees. Take eight frozen fish fillet strips out of the packet and evenly spread them out on a baking tray.
- Place the baking tray in the centre of the oven and leave the strips to cook for 20-25 minutes, until they are golden brown.
- Remove two egg fried rice bags from the pack. Place each rice bag on a microwavable plate and cook individually for two minutes and 30 seconds each.
- Whisk 85g of curry sauce mix into 340ml of cold water and pour into a large casserole dish.
- Pop the dish in the microwave and cook the curry sauce on full power for five minutes and fill you kitchen with yummy aromas.
- Take the fish strips out of the oven and place four onto two individual serving plates. Pour over the curry sauce and serve with steamed rice.
