Megrim Katsu curry
This is an adaptation of a dish we had on the menu in Goldie
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
40
MINUTES
Ingredients
For the katsu curry sauce
1 large onion, sliced (or 2 small)
70g ginger, peeled and diced
8 garlic cloves, sliced
60g butter
60g vegetable oil
4 tsp curry powder
500ml coconut milk
500ml stock
2 tbsp ketchup
1 tbsp Worcestershire sauce
For the megrim
4 large megrim fillets (or 320g fillets)
90g plain flour
I egg
200ml milk
150g panko breadcrumbs
Method
To make the katsu curry sauce, warm the vegetable oil and butter in a heavy-based pot over medium-low heat. Add the onions, garlic, ginger, and season with sea salt. Sweat for 15 minutes until golden.
Add the curry powder and cook out for two minutes to bloom the spices.
Next, add the stock, give the bottom of the pan a good scrape with a wooden spoon at this stage to get all that flavour into the sauce. Add the coconut milk and cook for 20 minutes until reduced and coats the back of a wooden spoon. Add the worchestshire and ketchup to the sauce and blend everything using a hand blender. Pass through a fine sieve.
Keep warm while preparing the megrim goujons.
For the megrim goujons, preheat a deep-fat fryer to 180°C. Pat the fish fillets dry with a paper towel to remove excess moisture and check for bones.
Beat the egg and milk together and place in a small bowl.
Place both the flour and panko breadcrumbs in a small bowl each.
Working in batches of four at a time, toss the pieces of fish through the flour first, next through the milk and egg mixture, and finally through the panko breadcrumbs, shaking off the excess flour, egg and milk, and breadcrumbs at each stage.
Working in batches, fry no more than two large or four small fillets at a time.
Fry for two minutes or until golden brown. Drain on kitchen paper and sprinkle with sea salt.
Serve immediately with steamed rice and the katsu curry sauce.
