Simple Homemade Fish Katsu Curry
A delightful dish that combines crispy fish katsu with a rich Japanese curry sauce, perfect for family dinners or weeknight meals.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
- Shallow Dishes
- Pot
Ingredients
Fish
- 500 g White Fish Fillets Cod or haddock, boneless and skinless.
Seasoning
- 1 teaspoon Salt For seasoning the fish.
- 0.5 teaspoon Pepper Freshly ground black pepper.
Breading
- 1 cup Flour All-purpose flour for coating.
- 1 large Egg Beaten, for binding breadcrumbs.
- 2 cups Breadcrumbs Panko breadcrumbs for crunch.
- 0.5 cup Oil Vegetable or canola oil for frying.
Curry Sauce
- 1 medium Onion Diced, for the curry base.
- 2 cloves Garlic Minced, for flavor.
- 1 thumb-sized piece Ginger Grated, for zest.
- 2 tablespoons Curry Powder For the curry sauce.
- 500 ml Vegetable Stock Base for the curry sauce.
- 400 ml Coconut Milk For creaminess in the curry.
- 1 cup Green Peas Frozen or fresh, for color and sweetness.
Garnish
- 1 handful Fresh Coriander For garnish.
Instructions
- Pat the fish fillets dry with paper towels.
- Season the fish with salt and pepper.
- Set up a breading station with flour, beaten egg, and panko breadcrumbs.
- Dredge the fish in flour, dip in egg, then coat with breadcrumbs.
- Heat oil in a skillet over medium heat.
- Fry the fish for 3-4 minutes on each side until golden brown.
- Transfer the fish to a paper towel-lined plate to drain excess oil.
- In a pot, heat oil and sauté diced onion until translucent.
- Add minced garlic and grated ginger, cooking until fragrant.
- Stir in curry powder and toast for 30 seconds.
- Pour in vegetable stock and simmer for 5 minutes.
- Add coconut milk and stir until incorporated.
- Stir in green peas and simmer for another 5-10 minutes.
- Adjust seasoning if necessary.
- Serve the curry sauce topped with crispy fish katsu and garnish with coriander.
Notes
For variations, consider adding vegetables or adjusting spice levels to suit your taste.