Saturday, October 30, 2010

Japanese Fish Katsu Curry

Serve:  4

Ingredients (Fish Katsu):
4 Fish slices
1 Egg 
4 tbsp Flour
Bread Crumbs
Pinch of Salt
Oil for frying

Beat Egg, mix well with Flour - 1
In another plate, prepare for Bread Crumbs - 2
Battered Fish with 1 followed by 2
Shallow-fried the Fish, drain the excess Oil with paper towel, set aside

Ingredients (Curry):
1 Brown Onion
1 Carrot (sliced)
2 Small Potatoes (sliced)
Green Onion (Garnish)
3 cups of Water

Heat 2 tbsp of Cooking Oil
Saute Brown Onion until fragrant
Put in Carrot and Potatoes - stir fry for 5 minutes
Put in water and Japanese Curry Roux
Simmer for 15 minutes

Cut those Fish Katsu into small pieces, arrange them on a clean plate
Pour the Curry over the Fish Katsu
Serve immediately with warm Rice

N.B: We don't need to add any extra Salt, Japanese Curry Roux itself is full-flavoured
Always pour the Curry over the Fish Katsu only when you are going to serve it

Happy Cooking!!!

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