Recipe: Fish Finger Korma

This is a recipe I made up in my student days. It has since become famous, appearing in the Choir Cookbook, and other people have even cooked it!

Ingredients:

• As much rice as you want per person
• 2 fish fingers per person
• 1 carton of coconut milk*
• Korma powder*
• 1 medium onion*
• 1 green pepper*
• Other veg of your choice*
• A bit of margarine or cooking oil

* All of these ingredients can be replaced by a jar of korma sauce, if you're feeling lazy.

Method:

1. Pre-heat oven to 180 degrees (or whatever it says on the fish fingers packet)
2. When oven is ready put in fish fingers, as per instructions
3. Boil water for rice in kettle
4. Put rice in saucepan and add boiling water
5. When rice has boiled turn right down to the lowest heat and leave to cook
6. When fish fingers are ready take them out of oven and turn oven off
7. Fry onion in oil/marge until transparent
8. Chop the fish fingers into four pieces and add to pan. Stir
9. Add vegetables to pan and stir
10. Add korma powder to taste. Stir
11. Add coconut milk and stir
12. Leave to simmer until rice is cooked or for a minumum of 10 minutes, stirring occassionally
13. When sauce and rice are cooked serve and eat

Steps 7-11 can be replaced with the adding of the jar of korma sauce.

The fish fingers can be replaced with tinned tuna, which should be drained of liquid before it is added.