Curry mayonnaise and crushed Bombay Mix add a punch of flavour to this upgraded recipe for a childhood classic dish from the UK food media platform, Mob.
Whizzing up Bombay Mix to make the crust for these fish fingers takes your favourite childhood dinner to the next level. Baking the fish fingers helps them retain their shape while still keeping them nice and crisp to contrast with the squishy white bread and tangy curry mayo. Oh, and let’s not forget the obligatory shredded iceberg. Nostalgia’s never tasted this good.
Cook Time: 35 minutes
- 200g Bombay Mix
- 5 tbsp tikka curry paste
- 150g mayonnaise
- 4 skinless and boneless cod fillets (approx. 500g), sliced into 3cm-wide strips
- 8 thick slices of white bread
- ¼ iceberg lettuce, shredded
- salt and black pepper
- Preheat the oven to 200°C fan.
- Add the Bombay Mix to a food processor and blitz to coarse crumbs. Pour these into a shallow bowl.
- Add 3 tablespoons of curry paste to another shallow bowl with 40g of mayonnaise and loosen with 30ml of water. Whisk until smooth and season well.
- Dip the cod strips into the curry paste mix one at a time so that they are totally covered, then shake off the excess. Dip them in the Bombay Mix and toss so they are coated.
- Pop a sheet of baking paper on a baking tray. Evenly space the fish fingers on the tray, then put in the oven to cook for 12–15 minutes until the crumbs are lightly golden and the fish is cooked through.
- Mix the remaining 2 tablespoons of tikka curry paste with the remaining 110g of mayonnaise in a bowl.
- Spread each bread slice with mayonnaise, then lay the fish fingers on 4 slices. Top with lettuce, then sandwich each one closed with the remaining bread slices. Serve with a grinding of black pepper, if you like.
Instant noodles are dressed up in a spicy, creamy gochujang and peanut butter sauce and topped with sticky soy aubergine in this quick midweek dinner recipe.
This six-ingredient tiramisu from UK food media platform, Mob, is the perfect wintery dinner party dessert.
Liqueur-soaked slices of Madeira cake, custard and whipped cream are layered with fresh clementines in this simple, light trifle. Perfect for a show-stopping Christmas dessert.
These vegan rainbow peanut noodles make the easiest 25-minute dinner.
My stepdad is from the city of Xi’an in Shaanxi Province, central China. Home to a large Muslim community, halal influences shape the cooking there, so dishes using lamb and mutton are a common sight in street-food markets.
A bowl of congee (soft cooked rice in a comforting broth) is a staple in many Asian households, particularly if you’re a little under the weather.
Tofu has been a firm favourite of my family’s since way back, and my Buddhist grandparents would always promote the idea of eating more veggies and beans over meat.
If you have any awareness of or give a f**k about calories, you may want to put your welding helmet on and take a deep breath for this doozy, champion.
This recipe is so crazy tasty you’ll think you died and went to hell/heaven.
Think of this as a good starter recipe when you’re learning how to make dumplings, and especially how to fold them.
I came up with this recipe while creating themed curries based on the gyms in Pokemon Sword and Shield . . . this one was for the Fighting-type gym.
Though 'toast' (in the sense of something beyond buttered bread) really came into the American culinary zeitgeist with the millennial generation, in Hong Kong it’s been a teatime staple for decades, ever since British imperialists introduced bread to the island.