Warm the milk and butter in a saucepan until the butter melts, being careful the milk does not boil.
Dissolve the sugar in the milk and then set aside to cool until it is lukewarm.
In a large bowl, mix the flour with the yeast and add the cooled coconut milk. Mix and then add the salt. Turn out onto a lightly floured surface and knead until smooth.
Coat the inside of a large bowl with oil and transfer the dough into it, turning it over so the top is covered with oil too. Cover with a damp tea towel and leave to double in size, between 1-1.5 hours.
Line a large baking tray with baking paper. Turn out the dough, knead it back to its original size and roll into a log. Cut into six equal pieces and then roll each piece into a circle approximately 10cm in diameter.
Brush the surface with the melted butter and fold in half to form a semi-circle. Place on the baking tray and leave for 15 minutes.
Preheat the oven to 160C and bake the coco bread for 35 minutes until golden on top. Take out of the oven and leave to cool.
Turn the oven up to 200C.
While the bread is baking, cook the curry sauce. Fry the onion, spring onion, carrot, garlic and ginger in 2tbsp of oil for 8 minutes until soft. Add a pinch of salt and the curry powder and cook through for two minutes. If it’s too dry add a splash of water. Add the tomato, stir, and then the stock. Cook for 20 minutes and then using a hand blender or food processor, blitz. Push through a sieve to make it smoother and set to one side.
For the coleslaw, mix the mayonnaise, yoghurt, mustard and cider vinegar together. Mix in with the vegetables and set aside.
Cook Birds Eye Chunky Fish Fingers according to the instructions and once cooked, make your sandwich. Gently pull apart the coco bread, and stuff a small amount of coleslaw into the bottom. Top with two fish fingers per sandwich, then drizzle 2Tbsp curry sauce over the top. Finish with a sprinkle of chives and serve.