MUNCH RATING: 4/5
When I was in the Chinese supermarket with my brother and we walked past the Panko breadcrumbs I told him that’s what is used to make Chicken Katsu Curry like in Wagamamas. So he asked how do I make the curry sauce and I told him I use the Golden Curry sauce mix (Medium Hot). So he bought some, but I’m not sure if he’s used it yet. So this recipe is for you Greg!
In the packet there are 2 foil-sealed blocks of the sauce mix and each block has 4 squares. The instructions say a whole packet will make enough sauce to serve 5, but I use just 1 square to make enough sauce for myself and Steve. I calculated the amount of water is 175ml to create a nice thick sauce.
Chicken Katsu is traditionally deep fried, but I don’t really like deep frying so I always shallow fry for about 5-10 minutes until crispy and golden brown and cooked through. Fish cooks a lot quicker and only needs a few minutes each side. After I learned my new trick to breadcrumb chicken using only oil (instead of using flour and egg first - see Creamy Chicken Kiev) I used the same method for the fish and it worked really well.
Steve likes his curry with brown rice, but I decided to have some roasted squash and sweet potatoes with mine.
- Serves: 2
- 2 fillets of white fish (I used tilapia), cut into smaller pieces if very large
- Olive oil
- 2 handfuls of Panko breadcrumbs
- Vegetable oil
- 1 square of Golden Curry sauce
- 175ml hot water
- Coat the fish (or chicken) with the olive oil, then coat well with the breadcrumbs.
- Heat a few Tablespoons of vegetable oil in a large frying pan and then add the fish when the oil is hot (test the temperature by dropping a few breadcrumbs in and if they sizzle then it’s ready). Fry the fish for 4-5 minutes on each side until golden brown and crispy.
- Meanwhile, make the curry sauce by putting the hot water in a small saucepan, then add the square of curry sauce and whisk constantly over a medium heat until the square has dissolved and you have a nice thick sauce.