Katsu cod curry is a tasty take on a Japanese traditional favourite. Panko-crusted fish is delicious and easy to cook when baked in the oven, a tasty alternative to fried fish. The recipe is flexible and will work with any fish fillet, such as haddock or pollock. It will take about 35 minute, so a good choice for a speedy mid week meal. Quantities below are for four people.
Ingredients for Katsu Cod Curry
For the Fish
4 Cod fillets from Walter Purkis & Sons we can remove the skin and cut to size in the shop
1 Pack panko breadcrumbs (unseasoned)
2 tablespoons finely chopped parsley
Plain flour for dusting the fish
2 large eggs
Salt and pepper for seasoning
2 tablespoons mayonnaise
Spring onions chopped for garnish
Lime wedges for garnish
For the Katsu Curry Sauce
1 tbsp Vegetable oil
2 Onions finely chopped
2 large carrots, chopped
2 garlic cloves, crushed
Thumb-sized piece ginger, peeled and grated or finely chopped
1 tbsp curry powder, mild or medium depending on your preferences
½ tsp ground turmeric
400ml can coconut milk
2 tsp maple syrup (or use honey )
Cooking Method For Crispy Fish And Curry Sauce
Before you start get the oven heating up to 200 °C
Begin with the curry sauce. Heat gently 1 tbsp of the vegetable oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to brown, about 8 mins. Now add the garlic and ginger and fry for another 30 secs, next the curry powder and turmeric stir well to blend them in. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well stir to mix the flavours together, cover and simmer over a low heat for 20 mins.
When the onions and carrots in the curry sauce are soft, use a blender to blitz the sauce to a thick smooth consistency. Add a little more water if it is too thick, check the seasoning, adding more salt, maple syrup as needed or some lime juice, if you like it a little sharper. Put to one side and keep warm.
While the sauce is cooking prepare the fish. Cover a baking sheet with kitchen foil or baking paper. Season your fillets well with sea salt and freshly ground pepper on both sides. Take three bowls or high sided dishes (that are big enough to lay down a fillet), in one add the panko crumbs and finely chopped parsley. In the next flour for dusting the fish and in the third the beaten eggs and mayonnaise. Take your fish and dip in order – begin with the flour, then dip in the egg mixture and finally coat them well with the panko crumb mixture, press them lightly to ensure that the crumbs stick to the fish. Repeat for remaining pieces.
Place in the oven on the baking tray for about 16 to 20 minutes, or until the fish is cooked and crumbs brown. (it will flake easily with a fork when cooked through). NB Very thin fish fillets will cook faster than thicker or square ones so time accordingly.
Serve with boiled rice and a green vegetable such as broccoli stems. Potion equally into bowls with the cooked fish on top. Top with plenty of sauce, garnish with the sliced spring onion also lime wedges. Eat right away. Enjoy.
If you are looking for some other cod recipes or cooking inspiration take a look at these posts on our blog >>
