Ling Katsu Curry | Harts Natural Seafoods Recipes

Ingredients

• 4 x 175g boneless, skinless Ling fillets
• 50g plain flour
• 1 large egg
• 100g Japanese panko breadcrumbs or dry white breadcrumbs
• 200ml sunflower oil
• steamed rice
• 3 tbsp sunflower oil
• 2 medium onions, roughly chopped
• 25g chunk of fresh root ginger, peeled and finely chopped
• 4 garlic cloves, sliced
• 1 tbsp medium curry powder
• 1/2 tsp ground star anise
• 1/2 tsp ground turmeric
• 20g plain flour
• 500ml chicken stock
• 2 tsp tomato puree
• freshly ground black pepper