Fish Katsu Curry Recipe

Bring 2 cups of water to a boil and add a pinch of salt. Parboil carrots, over medium heat, until tender (you should be able to pierce it easily with a fork, but it shouldn't break or crumble when you do so). Transfer carrots to a bowl. Using the same pot, parboil potatoes until tender; transfer to a bowl and set aside.

Heat ½ tablespoon oil in a frying pan over medium-low heat and sauté onions until softened, about 3 to 4 minutes. Add curry cubes and required amount of water, following package directions, and simmer, stirring, until completely dissolved. Set pan aside.

Season both sides of fish fillets with salt and pepper. Dredge fish in breadcrumbs.

Fill a large frying pan with vegetable oil until ½ inch deep; heat to 320ºF. Fry fillets over medium heat until golden brown, about 1 minute per side. Drain on a wire rack or pat with paper towels to remove excess oil.

Bring curry sauce to a light simmer. Add drained potatoes and carrots; cook until heated through. Place fish katsu and steamed rice on a plate. Pour curry sauce over fish. Serve immediately.