Fish Finger Curry
Fish Finger Curry is a comforting British-Indian fusion dish that combines crispy, battered fish fingers with a mild, creamy, and often tomato-based curry sauce. It typically features frozen fish fingers simmered in a sauce made with onions, tomatoes, coconut milk or cream, and mild curry spices. This dish is a popular home-cooked meal in the UK, representing a creative way to use a common convenience food.
🍽️ Nutrition at a glance
This dish is a good source of protein from the fish and provides moderate carbohydrates from the batter and sauce, with fat content depending on the cooking method and sauce richness. A typical serving offers around 400-500 calories, along with nutrients like omega-3 fatty acids from the fish, vitamins from the tomatoes and onions, and iron from the spices.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 18 g |
| Carbs | 35 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 650 mg |
| Potassium | 420 mg |
| Vitamin C | 15 mg |
| Iron | 2.5 mg |
| Calcium | 80 mg |
| Vitamin A | 120 µg |
| Vitamin B12 | 1.2 µg |
| Phosphorus | 200 mg |
| Magnesium | 35 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a prime example of 'Anglo-Indian' cuisine, a category born from the adaptation of Indian flavors to British ingredients and tastes. Nutritionally, it's an interesting case where a processed convenience food (fish fingers) is incorporated into a homemade sauce, potentially elevating its nutritional profile by adding vegetables and spices.
