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Cod katsu curry recipe

Cod katsu curry recipe

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Created by The Tesco Real Food 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
1 of your 5 a day and a source of protein

Each serving contains

  • Energy

    2375kj
    565kcal     28%

  • Fat

    16g 23%

  • Saturates

    2g 10%

  • Sugars

    9g 10%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 81.1g Protein 21.1g Fibre 5.8g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Cook the fish and rice to pack instructions.
  2. 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.
  3. 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.

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.

See more Curry recipes

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