Prep Time 10 minutes - Total Time 35 minutes - Serves 2
Cracking little dinner this, crispy flaky fish with a beautiful sauce. Perfect any day of the week.
Katsu curry is normally made using chicken but it also works so well with fish. But if your a fan of aubergines you also need to check out Dean Edwards aubergines katsu curry.
Basically, katsu curry sauce tastes amazing on anything.
Ingredients
2 skinless cod fillets.
1 white onion, roughly diced.
1 carrot, grated.
1 tbsp of ginger garlic paste.
2 tbsps of mild curry powder.
1 tsp of turmeric.
Pinch of chilli powder, optional.
1 large egg, whisked.
70 g of panko breadcrumbs.
3 tbsps of flour.
400 ml of chicken stock.
Method
In a saucepan add the onions, carrots and ginger garlic paste. Season and gently fry over a low heat for 8-10 minutes or till nice and soft.
Then add the curry powder, turmeric, chilli powder if using mix with the veg and continue to cook for another 2 minutes. Then add 1 tbsp of the flour and cookout for a minute.
Next, turn up the heat to medium and pour in the stock. Give it a good mix, allow to come to a boil then reduce and simmer for 5 minutes. Once the 5 minutes are up transfer the sauce to a food blender and whizz to a smooth sauce. Return to the pan, check for seasoning and allow to simmer away. If you feel it’s too thick add a little water.
For the fish, get 4 plates and pop the remaining flour in the first one with salt and pepper, the egg in the second one, the panko in the third and leave the last one to one side to put the fish on once coated. So now it is an assembly line, take the fish and roll in the flour, into the eggs (allowing any excess to fall off back into the plate) and into the panko. Make sure to cover evenly and repeat the process.
Coat the bottom of a nonstick frying pan with oil. Then gently fry the fish over a medium to low heat for around 3 minutes on all sides. Cook till golden brown, super crispy and cooked through.
Once the fish is done pour some of the sauce on the plate, sit the fish on top and serve with rice and I like some Pak Choi as well.
Comments