Salmon Katsu Curry

with Cauliflower Rice
Katsu is a Japanese Curry. It’s the perfect combination of crispy protein and smooth curry sauce.
706 Reviews
Cals 726 · Prot 54 · Carbs 94 · Fat 17
Low Carb
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35 min
Salmon Katsu Curry with Cauliflower Rice
Katsu is a Japanese Curry. It’s the perfect combination of crispy protein and smooth curry sauce.
706 Reviews
Cals 726 · Prot 54 · Carbs 94 · Fat 17
Low Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salmon
Skinless salmon fillet 6*
350 Grams
Eggs 5*
1 Piece
Soy sauce 9*
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, *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) 3034 / 726
Fats (g) 17.4
of which saturated (g) 4.9
Carbohydrates (g) 94
of which sugars (g) 21.8
Fibers (g) 10.6
Proteins (g) 54
Salt (g) 4.3
*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

Prep

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.
Bread

2 Bread

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) and place into another shallow bowl. Portion the salmon into 2/3/4 pieces. Pat dry.
Tip! Got egg or cornflakes leftover? Once you've breaded the salmon once, bread it again in the leftovers.
Bake

3 Bake

Turn each piece of salmon in the corn starch until coated. Then, dip in the beaten eggs and finally, coat in the cornflakes. Place the salmon on an oiled baking tray. Bake for 15 min until golden and crispy.
Make sauce

4 Make 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 and cook for 1 min further. Gradually add the water, whisking. Add the sweet chilli sauce and tamari. Simmer for 3 min.
Make cauli rice

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 and stir-fry for 3 min. Remove from the heat.
Blitz

6 Blitz

Once ready, using a hand-held blender or food processor, blitz the katsu sauce until smooth. Toss the baby spinach, carrot ribbons and sesame seeds in a drizzle of olive oil. Serve the salmon over the sauce with the 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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