Toothfish Cheek Katsu Curry – Consolidated Fisheries Ltd

Ingredients

• 800g-1kg of toothfish cheeks (cut larger ones in half)
• Seasoned plain flour, to coat
• 2 beaten eggs
• Breadcrumbs, to coat
• Sunflower oil to fry
• 2 tbsp of sunflower oil
• 1 medium onion, finely diced
• 1 large carrot, grated
• 4 large garlic cloves, crushed
• 1 2.5cm chunk of ginger, grated
• 2 tbsp plain flour
• 2 tbsp curry powder
• 250ml chicken stock
• 250ml coconut milk
• 2tbsp soy sauce
• Salt to taste if needed
• Spring onions or coriander to garnish
• White rice to serve