Cod katsu curry recipe
Created by The Tesco Recipes team
Need a quick dinner fix? This delicious katsu curry is ready in a flash. We've used frozen breaded cod for speed, with a homemade katsu sauce. The result is rich, tangy-sweet, comforting and super-tasty!
See method- Serves 4
- Takes 35 mins
- 565 calories / serving
- Freezable
- Healthy
Ingredients
- 4-pack frozen breaded chunky cod fillets
- 250g jasmine rice
- 1 tbsp vegetable oil
- 2 carrots, peeled and finely diced
- 1 onion, chopped
- 2 garlic cloves, chopped
- 5cm piece fresh ginger, peeled and chopped
- 1 tsp curry powder
- ½ vegetable stock cube, made up to 250ml
- ½ cucumber, halved lengthways and sliced
- 15g fresh coriander, leaves picked and chopped
- 1 tsp rice vinegar
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Shop ingredientsEach serving contains
- Energy
- 2375kJ 565.0kcal
- Fat
- 16g
- Saturates
- 2g
- Salt
- 1.5g
- Sugars
- 9g
of the Reference intake
Carbohydrate 81.1gProtein 21.1gFibre 5.8g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Cook the fish and rice to pack instructions.
- Meanwhile, add the oil to a saucepan over a low-medium heat and fry the carrots, onion, garlic and ginger for 10 mins until soft and sweet. Add the curry powder, cook for a further 1 min, then pour in the stock. Simmer gently for 5 mins, then blitz until smooth with a stick blender.
- Mix the cucumber with most of the coriander and the vinegar; season. Serve the fish with the katsu sauce, rice and cucumber salad. Garnish with the remaining coriander.
- See more Curry recipes
Freezing and defrosting guidelines
Freeze sauce only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
