What are the main ingredients in Fishcakes & Katsu Curry Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel

What is the nutritional information of Fishcakes & Katsu Curry Sauce?

Calories: 1094, Carbs: 175 grams, Fat: grams, Protein: 33 grams, Sugar: 44.5 grams, Salt: 1775 grams

How do I prepare Fishcakes & Katsu Curry Sauce?

CORIANDER RICE: Boil the kettle. Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Add ½ the chopped coriander, fluff with a fork, and cover. ONION & APPLE: Place a pot over medium-low heat with a drizzle of oil. When hot, fry the diced onion and the diced apple, covered, until slightly softened, 8-10 minutes (shifting occasionally). KEEP CALM AND KATSU: Once the onion & apple have softened slightly, stir in ½ the sliced chilli (to taste), 200ml of boiling water, and the Katsu spice blend. Cook until fragrant, 1-2 minutes (shifting occasionally). Stir through the Katsu sauce base. Increase the heat to medium-high heat and simmer until thickened, 3-4 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside. PINING FOR PINEAPPLE: Return the pan to medium heat with a drizzle of oil. When hot, fry the drained pineapple rings until charred, 1-2 minutes per side. Remove and set aside. NO ORDINARY DINNER TONIGHT!: Plate up the coriander rice. Top with the crispy fishcakes and cover in the curry sauce. Side with the charred pineapple rings. Garnish with the toasted coconut & cashews and the remaining coriander and chilli (to taste). GOLDEN FISHCAKES: Place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Season.

What should be prepared from my kitchen to make Fishcakes & Katsu Curry Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel

Fishcakes & Katsu Curry Sauce

Name: Fishcakes & Katsu Curry Sauce
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender; Paper Towel

Tantalise all of your tongue’s taste receptors with this intricate curry dish. On a bed of coriander rice comes golden pan-fried fishcakes. An addictively delicious Katsu curry sauce is poured over, with notes of ginger, soy & tangy tomato. Charred pineapple rings, heated until smoky & extra sweet, and a delicious coconut & cashew nut duo make this a savour-every-drop curry.

Fishcakes & Katsu Curry Sauce

with basmati rice, coconut flakes & cashew nuts

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Coconut Flakes & Cashews
Crumbed Snoek Fishcakes
Fresh Chilli
Fresh Chillies
Fresh Coriander
Katsu Sauce Base
Katsu Spice Blend
Onion
Onions
Tinned Pineapple Rings
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Paper Towel

Serves 1

CORIANDER RICE
Boil the kettle. Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Add ½ the chopped coriander, fluff with a fork, and cover.
ONION & APPLE
Place a pot over medium-low heat with a drizzle of oil. When hot, fry the diced onion and the diced apple, covered, until slightly softened, 8-10 minutes (shifting occasionally).
GOLDEN FISHCAKES
Place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Season.
KEEP CALM AND KATSU
Once the onion & apple have softened slightly, stir in ½ the sliced chilli (to taste), 160ml of boiling water, and the Katsu spice blend. Cook until fragrant, 1-2 minutes (shifting occasionally). Stir through the Katsu sauce base. Increase the heat to medium-high heat and simmer until thickened, 3-4 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside.
PINING FOR PINEAPPLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the drained pineapple rings until charred, 1-2 minutes per side. Remove and set aside.
NO ORDINARY DINNER TONIGHT!
Plate up the coriander rice. Top with the crispy fishcakes and cover in the curry sauce. Side with the charred pineapple rings. Garnish with the toasted coconut & cashews and the remaining coriander and chilli (to taste).

White Basmati Rice - 100ml
Fresh Coriander - 3g
Onion - 1
Apple - 1
Crumbed Snoek Fishcakes - 1 unit
Fresh Chilli - 1
Katsu Spice Blend - 5ml
Katsu Sauce Base - 10ml
Tinned Pineapple Rings - 3
Coconut Flakes & Cashews - 20g

Download the Recipe

Serves 2

CORIANDER RICE
Boil the kettle. Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Add ½ the chopped coriander, fluff with a fork, and cover.
ONION & APPLE
Place a pot over medium-low heat with a drizzle of oil. When hot, fry the diced onion and the diced apple, covered, until slightly softened, 8-10 minutes (shifting occasionally).
GOLDEN FISHCAKES
Place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Season.
KEEP CALM AND KATSU
Once the onion & apple have softened slightly, stir in ½ the sliced chilli (to taste), 200ml of boiling water, and the Katsu spice blend. Cook until fragrant, 1-2 minutes (shifting occasionally). Stir through the Katsu sauce base. Increase the heat to medium-high heat and simmer until thickened, 3-4 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside.
PINING FOR PINEAPPLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the drained pineapple rings until charred, 1-2 minutes per side. Remove and set aside.
NO ORDINARY DINNER TONIGHT!
Plate up the coriander rice. Top with the crispy fishcakes and cover in the curry sauce. Side with the charred pineapple rings. Garnish with the toasted coconut & cashews and the remaining coriander and chilli (to taste).

White Basmati Rice - 200ml
Fresh Coriander - 5g
Onion - 1
Apple - 1
Crumbed Snoek Fishcakes - 2 units
Fresh Chillies - 2
Katsu Spice Blend - 10ml
Katsu Sauce Base - 20ml
Tinned Pineapple Rings - 6
Coconut Flakes & Cashews - 40g

Download the Recipe

Serves 3

CORIANDER RICE
Boil the kettle. Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Add ½ the chopped coriander, fluff with a fork, and cover.
ONION & APPLE
Place a pot over medium-low heat with a drizzle of oil. When hot, fry the diced onion and the diced apple, covered, until slightly softened, 8-10 minutes (shifting occasionally).
GOLDEN FISHCAKES
Place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Season.
KEEP CALM AND KATSU
Once the onion & apple have softened slightly, stir in ½ the sliced chilli (to taste), 260ml of boiling water, and the Katsu spice blend. Cook until fragrant, 2-3 minutes (shifting occasionally). Stir through the Katsu sauce base. Increase the heat to medium-high heat and simmer until thickened, 4-5 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside.
PINING FOR PINEAPPLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the drained pineapple rings until charred, 1-2 minutes per side. Remove and set aside.
NO ORDINARY DINNER TONIGHT!
Plate up the coriander rice. Top with the crispy fishcakes and cover in the curry sauce. Side with the charred pineapple rings. Garnish with the toasted coconut & cashews and the remaining coriander and chilli (to taste).

White Basmati Rice - 300ml
Fresh Coriander - 8g
Onions - 2
Apples - 2
Crumbed Snoek Fishcakes - 3 units
Fresh Chillies - 3
Katsu Spice Blend - 15ml
Katsu Sauce Base - 30ml
Tinned Pineapple Rings - 9
Coconut Flakes & Cashews - 60g

Download the Recipe

Serves 4

CORIANDER RICE
Boil the kettle. Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Add ½ the chopped coriander, fluff with a fork, and cover.
ONION & APPLE
Place a pot over medium-low heat with a drizzle of oil. When hot, fry the diced onion and the diced apple, covered, until slightly softened, 8-10 minutes (shifting occasionally).
GOLDEN FISHCAKES
Place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Season.
KEEP CALM AND KATSU
Once the onion & apple have softened slightly, stir in ½ the sliced chilli (to taste), 320ml of boiling water, and the Katsu spice blend. Cook until fragrant, 2-3 minutes (shifting occasionally). Stir through the Katsu sauce base. Increase the heat to medium-high heat and simmer until thickened, 4-5 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside.
PINING FOR PINEAPPLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the drained pineapple rings until charred, 1-2 minutes per side. Remove and set aside.
NO ORDINARY DINNER TONIGHT!
Plate up the coriander rice. Top with the crispy fishcakes and cover in the curry sauce. Side with the charred pineapple rings. Garnish with the toasted coconut & cashews and the remaining coriander and chilli (to taste).