Fish Katsu Curry
Crunchy panko coated pollock with a mild, glossy Japanese style curry sauce and sticky rice.
- Time45 min
- LevelMedium
- Costabout £1.86 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Wash the rice until the water runs clear. Cook it following the packet, then leave it covered.
15 min - 2
Heat 1 tbsp oil in a pan and cook the onion and carrot for 8 minutes. Add the garlic, ginger and curry powder and stir for 1 minute.
9 min - 3
Stir in 30 g flour, then slowly add the stock. Add the soy sauce and sugar. Simmer for 15 minutes until thick, then blend smooth if you like.
15 min - 4
Set out three plates: flour, beaten egg and panko. Coat each fillet in flour, then egg, then panko, pressing it on well.
- 5
Heat the remaining oil in a large frying pan over a medium high heat. Fry the fish for 3 minutes on each side until deep golden and crisp. Drain on kitchen paper.
6 min - 6
Slice the fish and serve on the rice with the curry sauce spooned alongside.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.