OVEN BAKED FISH FINGERS WITH RICE

box of 16 frozen fish fingers
3 cups cooked rice
2 cups steamed broccoli
2 onions, 1 finely chopped; 1 sliced
3 tomatoes, chopped
1 cup grated cheese
1 tablespoon curry paste (or 1 teaspoon curry powder)
1 litre white sauce (I make mine by adding 500 ml buttermilk to a roux of melted butter and 2 tablespoons cake flour. Thin with milk until you get the consistency you desire)
oil to fry

Fry the sliced onion in a bit of oil. Add the curry paste. When cooked, add to the white sauce and mix well.

Fry the finely chopped onion and tomatoes.
Preheat oven to 180°C.
Spray large casserole dish.
Layer the ingredients as follows:
Rice at the bottom, broccoli on-top of the rice.
Spoon the totmato and onion mix over.
Pack the fish fingers on-top of the tomato mixture.
Pour the curried white sauce over, sprinkle with grated cheese.
Bake for 30 minutes.

Recipe and photo: Tanya Baron Matthews