Katsu fish with sweet curry sauce & rice

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Crispy cornflake coated fish fillets with sweet curry sauce, rice, broccoli and a crispy side salad.

No Fish option - replacement is chicken schnitzels.
1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. See step 4 to add broccoli for the last 53minutes. 
Remove from heat and allow to stand, covered, for 5 minutes.

2. Slice shallot and grate carrot. Sauté in a saucepan with 1 tbsp oil and crushed garlic over medium heat for 5 minutes. Add 3 tsp curry powder, 2 tsp honey, 1 tbsp flour and 1 stock cube. Stir in 2 cups water, simmer for 10 minutes, season to taste with salt and pepper.

3. Slice cucumber and wedge apple, toss with leaves and set aside.

4. Cut broccoli into small florets and place on top of the rice for the last 3 minutes to steam.

5. Crush and season cornflakes with salt and pepper, whisk 1 egg. Dip fish into egg wash then press into cornflakes to crumb. Add 2 tbsp oil to frypan and cook fish over medium heat for 3-4 minutes on each side, or until golden and cooked through.

6. Serve fish and rice with broccoli and side salad. Spoon over curry sauce to taste (see notes).

Blend the sauce just prior to serving if you prefer a smooth sauce! Use curry powder to taste.

No Fish option - replacement is chicken schnitzels.

Increase cooking time to 4-5 minutes on each side.
basmati rice 300g
shallot 1
carrot 1
garlic 1 clove
continental cucumber 1/2
red apple 1
mesclun leaves 1/2 bag
broccoli 1/2
cornflakes (GF) 100g
white fish fillets 2 packets

From your pantry:
oil (for cooking), salt, pepper, curry powder, honey, flour (corn or rice), chicken stock cube (1), egg (1)