For the katsu
- 2 tbsp sunflower oil
- 1 medium onion, finely chopped
- 20g/¾oz fresh root ginger, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 2 tsp medium curry powder
- ½ tsp ground turmeric
- good pinch dried flaked chillies
- 1 lime, juice only
- 200ml/7fl oz tinned coconut milk, well stirred
- 1 tsp cornflour
- 1 tsp caster sugar
- salt and freshly ground black pepper
- freshly cooked rice, to serve
For the fish
To make the katsu, heat the oil in a medium frying pan and fry the onion, ginger and garlic until well softened and just beginning to colour, stirring regularly. Stir in the curry power, turmeric and chilli flakes and cook for a minute more, stirring constantly.
Pour the coconut milk into a blender, add the fried onion mixture, cornflour, sugar and 50ml/2fl oz cold water. Pulse to make a smooth purée. Set aside while you cook the fish.
For the fish, heat the oil in a separate non-stick frying pan. Season the fish with salt, pepper and a pinch of turmeric. Fry skin-side down for 2 minutes, then gently turn over and fry on the other side for 2–3 minutes more, or until almost fully cooked but still holding its shape.
Pour the curry sauce into the pan with the fish and simmer for about 3 minutes, or until the fish is cooked and the sauce has thickened, adding an extra splash of water if needed. Season with lime juice, salt and pepper. Serve with freshly cooked rice.
If your fish doesn’t have skin, cut into large cubes and instead of frying, add directly to the sauce and simmer for 4–5 minutes, or until cooked, adding a little extra water if needed.