Katsu Curry with Breaded Haddock & Quick Pickles

Ingredients

• 2 Dunnes Stores breaded haddock fillets
• 1 pouch microwave rice
• 1 tbsp oil

Katsu Sauce

• 1 tbsp veg oil
• 1 small onion, finely chopped
• 2 garlic cloves, sliced
• 1 tbsp grated ginger
• 1/2 red chilli, thinly sliced (optional)
• 1 small carrot, grated
• 1 tbsp curry powder
• 1 tbsp flour
• 1 tbsp soy sauce
• 1 tbsp honey
• 100ml chicken or veg stock
• 100ml coconut milk

Quick Pickles

• 4 radishes, thinly sliced
• 6 mange tout, thinly sliced
• 1 small shallot, thinly sliced
• 1 small carrot, peeled and cut into matchsticks
• 1/2 red chilli, thinly sliced (optional)
• 2 tbsp rice vinegar
• 1 tbsp sugar

To serve

• Lime wedges
• Fresh coriander

Method

1. In a non-metallic bowl mix vinegar, sugar, and a pinch of salt. Add the radish, mange tout, shallot, carrot, and chilli. Toss and set aside.
2. Cook the breaded haddock according to pack instructions.
3. Heat the oil in a medium pan over medium heat, add onion, and cook until soft. Add garlic, ginger, and carrot and cook 3 minutes until softened. Add curry powder and flour; cook 1 minute. Add soy sauce, honey, stock, and coconut milk. Simmer 10 minutes until thick. Blend until smooth.
4. Heat the microwave rice according to pack instructions.
5. Divide the rice between 2 plates, top each with a haddock fillet, spoon over the katsu sauce, and serve with the pickles, lime wedges, and coriander.