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Crispy Mushroom Katsu Curry
Rated 5.0 stars by 1 users
Category
Main
Cuisine
Asian
Author:
Katy Hackforth
Servings
2 servings
Prep Time
10 minutes
Calories
537
A flavoursome Crispy Mushroom Katsu Curry taken from the Dairy Diary 2023.
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.
Nutrition
Calories 537, Fat 16.6 grams, Saturated Fat 5 grams
