TROUT KATSU CURRY

Ingredients

Trout

4 boneless British trout fillets (approx. 150–180g each)
Salt and black pepper, to season
50g plain flour
2 eggs, beaten
100g panko breadcrumbs
Neutral oil (sunflower or vegetable), for frying

Curry sauce

1 tbsp neutral oil
1 onion, finely chopped
2 garlic cloves, minced
1 thumb-sized piece fresh ginger, grated
2 medium carrots, peeled and grated
1 tbsp mild curry powder
1 tbsp plain flour
1 tsp turmeric
1 tsp garam masala
400ml vegetable or chicken stock
1 tbsp soy sauce
1 tbsp honey
1 tsp rice vinegar or apple cider vinegar
Salt, to taste

To serve:

300g cooked jasmine or sushi rice
Chopped coriander (optional)
Sliced cucumber or spring onions, to garnish

Method

• To make the curry sauce: Heat oil in a saucepan over medium heat. Add onion and sauté for 5–6 minutes until soft and golden.
• Add garlic, ginger, and grated carrot; cook another 3–4 minutes until fragrant and beginning to soften.
• Stir in curry powder, flour, turmeric, and garam masala; cook for 1 minute to form a roux-like paste. Gradually whisk in the stock until smooth. Add soy sauce, honey, and vinegar. Simmer for 10 minutes until thickened and the carrots are soft.
• Blend until smooth and glossy using a stick blender, then return to low heat and keep warm. Taste and adjust seasoning.
• Pat trout fillets dry and season lightly with salt and pepper. Dredge in flour, dip in beaten egg, then coat thoroughly in panko breadcrumbs.
• Heat a shallow layer of oil in a large frying pan over medium heat. Fry trout for 2–3 minutes per side until golden and crisp.
• Transfer to a wire rack to drain briefly.
• Slice trout fillets into strips. Spoon curry sauce into bowls or plates, add a portion of rice, and top with crispy trout slices. Garnish with coriander and cucumber or spring onions.