Salmon Katsu Curry

Name: Salmon Katsu Curry with Jasmine Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skinless salmon fillet; 1 Piece of Organic Eggs; 10 ML of Soy sauce; 30 Grams of Corn starch; 100 Grams of Cornflakes; 40 Grams of Spring onion; 1 Piece of Carrot; 1 Tbsp of Vegetable oil; 10 Grams of Ginger garlic paste; 5 Grams of Curry powder; 2 Grams of Turmeric powder; 10 Grams of Corn starch; 150 ML of Water; 40 ML of Sweet chilli sauce; 15 ML of Tamari; 40 Grams of Baby spinach; 10 Grams of Black sesame seeds; 1 Tbsp of Olive oil; 150 Grams of Jasmine rice; 1 Tsp of Salt; 300 ML of Water

with Jasmine Rice

Katsu is a Japanese Curry. It’s the perfect combination of crispy protein and smooth curry sauce.

124 Reviews

Cals 945 · Prot 58 · Carbs 151 · Fat 18

Tips for Kids

30 min

Katsu is a Japanese Curry. It’s the perfect combination of crispy protein and smooth curry sauce.

124 Reviews

Cals 945 · Prot 58 · Carbs 151 · Fat 18

Tips for Kids

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

Baby spinach

40 Grams

Black sesame seeds 3*

10 Grams

Olive oil

1 Tbsp

Rice

Jasmine rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

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)	3951 / 945
Fats (g)	18.2
of which saturated (g)	4.9
Carbohydrates (g)	151
of which sugars (g)	19.1
Fibers (g)	9.1
Proteins (g)	58
Salt (g)	4.2

*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 breading

Preheat the oven to 200°C/ 180°C fan.
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.

2 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.

3 Boil rice

Meanwhile, rinse the rice.
Add the rice, a pinch of salt and the measured water to a pot with a lid.
Bring to a boil over a high heat.
Once boiling, reduce the heat to low and cover.
Cook for 10-12 min or until the water is absorbed and the rice is cooked.
Once cooked, remove the pot from the heat.
Keep covered until serving.

4 Prep

Meanwhile, 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.

5 Make sauce

Heat a pan over a medium heat with a drizzle of oil.
Add the spring onion, grated carrot and ginger garlic 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.

6 Serve

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 on Katsu Curry with Jasmine Rice and salad on the side.

Tip! If cooking for kids, slice the salmon into bite-sized pieces. Serve the rice, carrots and spinach separately, with the sesame seeds and katsu sauce to the side.