Crispy Mushroom Katsu Curry
Katy Hackforth
2 servings
10 minutes
537
Asian
Main
This crispy mushroom katsu curry is a comforting Japanese-inspired dish featuring golden, crunchy breaded mushrooms served with a rich, gently spiced curry sauce. Packed with savoury flavour, it’s a delicious vegetarian comfort meal that’s perfect for weeknight dinners or cosy fakeaway nights.
A flavoursome Crispy Mushroom Katsu Curry taken from the Dairy Diary 2023. For more recipes like this, check out the Dairy Diary recipe collection.
Ingredients
- Vegetable oil 1 tbsp, plus extra for frying
- Echalion shallot 1, peeled and chopped
- Garlic 1 clove, peeled and crushed
- Carrot 1 small, peeled and grated
- Mild curry powder 1 tsp
- Plain flour 1 tsp plus 3 tbsp for dusting
Vegetable stock 300ml (½ pint)
- Creamed coconut 25g (1oz), chopped
- Large flat mushrooms 4, thickly sliced
- Egg 1, beaten
Panko breadcrumbs 100g (3½oz)
- Jasmine rice 250g microwave pouch
- Fresh coriander leaves small handful to serve (optional)
Directions
- Heat 1 tbsp oil in a pan and fry shallot, garlic, and carrot for 5-7 minutes until softened
- Stir in curry powder and heat for 1 min
- Add 1 tsp flour and cook for a further 30 seconds
- Gradually stir in stock to make a thick sauce
- Stir in coconut and bring to a simmer for 3-4 minutes
Remove from heat and use a hand blender to whizz to a smooth sauce, season to taste
Heat 1cm (¼ in) oil in a frying pan
- Dip mushrooms in seasoned flour, then egg, and lastly panko breadcrumbs
Fry for 2-3 minutes until crisp and golden, drain oil on kitchen paper
- Heat rice according to packet instructions
- Serve with breaded mushrooms, sauce, and a sprinkling of fresh coriander leaves, if liked.