Japanese style curry with fish fingers

Collaboration – Our kids love curries, in all shapes and flavours. Especially the Japanese katsu curry with crispy chicken is a favorite at home and inspired by this I came up with a simple version for weekdays with one of their favorite other ingredients, namely fish fingers. Yes, so it became a Japanese style …

It can sometimes be quite a challenge to get children to eat vegetables. But with a few tricks, children can learn to eat a lot. And don’t forget to season your food well. Because taste makes food! For this topic (or big challenge for many) I sat down with our oldest child Jessey and asked him if he wanted to give 3 tips to make eating vegetables more fun, easier and tastier. Here they come:

Tip 1: Give vegetables a nice taste, because no one likes bland, boiled vegetables without taste, right? ????

Tip 2: Do you sometimes not feel like a plate of vegetables, or is it a type of vegetable that you do not like? Then mash it up! Make soup or a tasty pasta sauce.

Tip 3: Make your child’s favorite dish or food and hide vegetables in it or serve it with it, which makes eating vegetables a lot easier and more fun.

Inspired by his last tip, I chose Iglo’s fish fingers (which they love here at home) and came up with a curry that is full of flavor. And a lot of flavor really makes ‘bland’ vegetables much tastier, just ask our children. The result is this Japanese style curry with fish fingers and white rice, inspired by the katsu curry with crispy chicken, but now with crispy fish fingers.

Katsu curry is thus a popular Japanese dish consisting of breaded and fried chicken, pork or vegetables, served with a curry sauce and rice. The term “katsu” refers to the breadcrumbs used to coat the meat or vegetables before frying.

The curry sauce is a mix of different spices, vegetables and broth. It can vary from mild to spicy in taste, but for children I would do it nice and mild. Usually in the sauce there are onions, carrots, potatoes and other vegetables cut into cubes. That’s exactly what we did in this curry. You will also find some spinach à la crème in this curry. Thanks to the handy portion cubes of Iglo, you can easily stir some spinach into a curry or pasta sauce, straight from the freezer.

Come on, we’re going to make a nice curry with fish fingers!

Heat a frying pan and fry the onion, garlic, ginger, garam masala, curry and turmeric in 2 tablespoons of vegetable oil for 5 minutes.
Stir in the flour and cook for 2 minutes while stirring.
Pour the chicken stock into the pan, stir in the pumpkin, carrot and potato and let simmer for 10 minutes with the lid slightly slanted on the pan.
Then stir in the spinach cubes together with the honey and rice vinegar, let it simmer for another 5 minutes.
Season to taste with extra rice vinegar/honey and/or salt and pepper if desired.
Just before serving, cook the fish fingers according to package directions.
Serve the Japanese curry with the white rice and 2 – 3 fish fingers per person. Optionally garnish with fresh coriander.

With this recipe you can make a main course for 4 people.
Garam masala gives a little spice to the dish. For the little ones who are not used to much, I recommend leaving out the garam masala and replacing it with 2 tsp extra curry powder and 2 tsp cumin powder.
To prepare the dish as quickly as possible, I use cubes of pumpkin from the refrigerated shelf.
You can easily prepare the curry and reheat it again. Freezing is also very good! You fry the fish fingers at the last minute.
Preparation: 35 minutes