Fish Finger Katsu Curry

Name: Fish Finger Katsu Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian, Indian, Japanese
Ingredients: 2 tbsp vegetable oil; 1 large brown onion, diced; 1 large carrot, diced; 4 garlic cloves, chopped; 3 tbsp plain flour; 400ml chicken or vegetable stock; 2 tbsp korma curry paste or 1 tbsp curry powder; 1 tbsp reduced salt soy sauce; 2 tsp honey; 2 tbsp double cream; 150g sushi rice; 1 tsp rice wine vinegar; 100ml water; ½ cucumber, washed and shaved into ribbons; 1 large carrot, washed and shaved into ribbons; 75g radishes, washed and quartered; ½ lime, juiced; ½ tsp honey; Pinch salt; 4 x Birds Eye Chip Shop Curry Chunky Fish Fingers; 50g Birds Eye Garden Peas, finely chopped; 1 tbsp black sesame seeds; 1 spring onion, finely sliced; Fresh coriander, roughly chopped