Salmon Katsu Curry
with Cauliflower Rice
Katsu is a Japanese Curry. It’s the perfect combination of crispy protein and smooth curry sauce.
Cals 717 · Prot 55 · Carbs 91 · Fat 18
Low Carb
35 min
Katsu is a Japanese Curry. It’s the perfect combination of crispy protein and smooth curry sauce.
Cals 717 · Prot 55 · Carbs 91 · Fat 18
Low Carb
Ingredients
Salmon
Skinless salmon fillet
6*
350 Grams
Organic Eggs
5*
1 Piece
Soy sauce
9*10*11*
10 ML
Corn starch
30 Grams
Cornflakes
11*
100 Grams
Sauce
Spring onion
40 Grams
Carrot
1 Piece
Vegetable oil
1 Tbsp
Ginger garlic paste
10 Grams
Curry powder
5 Grams
Turmeric powder
2 Grams
Corn starch
10 Grams
Water
150 ML
Sweet chilli sauce
40 ML
Tamari
9*
15 ML
Sides
Cauliflower
400 Grams
Salt
0.5 Tsp
Baby spinach
40 Grams
Black sesame seeds
3*
10 Grams
Olive oil
1 Tbsp
Allergens
*6 Fish, *5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2998 / 717 |
| Fats (g) | 17.9 |
| of which saturated (g) | 5 |
| Carbohydrates (g) | 91 |
| of which sugars (g) | 22.6 |
| Fibers (g) | 11.6 |
| Proteins (g) | 55 |
| Salt (g) | 4.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 200°C/ 180°C fan.
- Trim and finely slice the spring onion.
- Peel the carrot, then use the peeler to create several carrot ribbons.
- Grate the rest of the carrot.
- Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains.
- Set aside.
2 Prep breading
- Whisk the eggs in a shallow bowl with the soy sauce.
- Place the larger batch of corn starch in a shallow bowl.
- Crush the cornflakes in their bag (until they resemble bread crumbs).
- Place into another shallow bowl.
- Portion the salmon into 2 pieces.
- Pat dry.
3 Bread and bake
- Turn each piece of salmon in the corn starch until coated.
- Then, dip in the beaten eggs.
- Finally, coat in the cornflakes.
- Place the salmon on an oiled baking tray.
- Bake for 15 min until golden and crispy.
4 Make katsu sauce
- Meanwhile, heat a pan over a medium heat with a drizzle of oil.
- Add the spring onion, grated carrot and garlic ginger paste.
- Cook for 3 min.
- Add the curry powder, turmeric and smaller batch of corn starch.
- Cook for 1 min further.
- Gradually add the water, whisking.
- Add the sweet chilli sauce and tamari.
- Simmer for 3 min.
5 Make cauli rice
- Meanwhile, heat a second pan over a medium heat with a drizzle of oil.
- Once hot, add the cauliflower with a pinch of salt.
- Stir-fry for 3 min.
- Remove from the heat.
6 Blitz
- Once ready, use a hand-held blender or food processor to blitz the katsu curry sauce until smooth.
- Toss the baby spinach, carrot ribbons and sesame seeds in a drizzle of olive oil.
- Serve the Salmon over the Katsu Curry with Cauliflower Rice and salad on the side.
Tip! To blend your sauce, use the same food processor you used when making cauli rice - no need to wash it first!
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