Easy Fish Katsu Curry

Nutrition per serve

Ingredients

• 1pcs potato
• 1pcs carrot
• 1pcs spring onion
• 1pcs chicken-style stock cubes
• 10g masala seasoning
• 150g Japanese rice
• 300g crumbed basa fish fillets
• 375ml (1½ cups) boiling water
• 38ml vegetable oil
• 15ml plain flour
• 10ml worcestershire sauce
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Cut the unpeeled potato and carrot into 3cm chunks. Thinly slice the spring onion. Crumble 1 stock cube* into a heatproof jug, add 375ml (1½ cups) boiling water and stir to dissolve.
2. Step 2 — Make curry
   Heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Add the masala seasoning (see Kitchen hack) and 1 tbs flour and cook, stirring, for 1 min or until golden. Add the potato, carrot and stock and bring to the boil. Reduce the heat to medium and cook, covered, for 20-25 mins until the vegetables are tender.
3. Step 3 — Cook rice
   Meanwhile, rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
4. Step 4 — Cook fish
   Once the curry has been cooking for 15 mins, heat 2 tbs vegetable oil in a medium frypan over medium heat. Cook the crumbed fish for 3 mins each side or until golden and cooked through. Remove from the pan and drain on paper towel. Season with salt and pepper.
5. Step 5 — Serve up
   Stir 2 tsp worcestershire sauce and 1 tsp sugar into the curry and season with pepper. Slice the crumbed fish. Divide the rice, curry and crumbed fish among bowls. Scatter with the spring onion and enjoy!
6. Step 6 — Kitchen hack
   Indian masala seasoning in this Japanese curry is not a mistake. This seasoning is what gives the curry its spiced flavour!

Allergens

Gluten, Wheat, Fisch, Sulfit