If you are craving something that combines crispy, golden perfection with a rich, comforting curry sauce, then this Simple Homemade Fish Katsu Curry Recipe is absolutely for you. It’s a delicious fusion dish that marries the crunchy texture of Japanese-style fried fish katsu with the creamy warmth of an aromatic curry sauce. Every bite brings together freshness from the flaky white fish and depth from the spices and coconut milk, creating a meal that feels both indulgent and homey. Whether you’re cooking for family, friends, or a quiet night in, this recipe turns everyday ingredients into a delightful feast.
Ingredients You’ll Need
The beautiful thing about this Simple Homemade Fish Katsu Curry Recipe is how straightforward the ingredient list is, yet each element plays a crucial role in building layers of flavor and texture. From the crispiness of the panko breadcrumbs to the creamy coconut in the curry sauce, every item has its moment to shine.
- 500 g White Fish Fillets: Use cod or haddock, boneless and skinless, for tender flakes that fry perfectly.
- 1 teaspoon Salt: Enhances the natural flavors of the fish with just a touch of seasoning.
- 0.5 teaspoon Pepper: Freshly ground black pepper adds a subtle warmth.
- 1 cup Flour: All-purpose flour creates the first layer of coating for the fish to hold the egg.
- 1 large Egg: Beaten, this binds the breadcrumbs to the fish for maximum crunch.
- 2 cups Breadcrumbs: Panko breadcrumbs are your secret weapon for that irresistible golden crust.
- 0.5 cup Oil: Vegetable or canola oil works best for frying without overpowering flavors.
- 1 medium Onion: Diced, it provides a sweet and savory base for the curry sauce.
- 2 cloves Garlic: Minced for a punch of fragrant flavor.
- 1 thumb-sized piece Ginger: Grated, it adds a fresh zest that lifts the whole dish.
- 2 tablespoons Curry Powder: Brings the signature warm, spicy aroma to the sauce.
- 500 ml Vegetable Stock: Creates a flavorful liquid base for the curry.
- 400 ml Coconut Milk: Adds luxurious creaminess and balances the spices beautifully.
- 1 cup Green Peas: Either frozen or fresh, these add color and sweetness.
- 1 handful Fresh Coriander: Garnish with this fresh herb for brightness and a pop of green.
How to Make Simple Homemade Fish Katsu Curry Recipe
Step 1: Prepare and Season the Fish
Start by patting your white fish fillets dry with paper towels—this is key to getting that crispy coating to stick well. Then sprinkle salt and freshly ground pepper evenly over both sides to bring out the fish’s natural flavor.
Step 2: Coat the Fish
Set up your breading station with three shallow dishes: one with flour, one with the beaten egg, and one packed with panko breadcrumbs. Dredge each fillet first in flour, making sure every bit is covered, then dip into the egg, and finally roll in the breadcrumbs for that signature crunch.
Step 3: Fry Until Golden
Heat the oil in a skillet over medium heat until shimmering. Fry the breaded fish fillets for about 3 to 4 minutes on each side, or until they turn a beautiful golden brown. Once cooked, transfer to a paper towel-lined plate to drain any excess oil and keep your katsu crisp.
Step 4: Make the Curry Sauce
In a separate pot, warm a little oil and gently sauté the diced onion until it turns translucent and sweet-smelling. Add minced garlic and grated ginger, cooking until fragrant—this is the moment when your kitchen fills with incredible aromas. Stir in the curry powder and toast it for 30 seconds to release its flavors fully.
Step 5: Simmer the Curry
Pour in the vegetable stock and let it simmer gently for five minutes, allowing the spices to meld. Then stir in the creamy coconut milk until everything is beautifully combined. Adding the green peas now gives the curry a sweet burst of texture and fresh color. Simmer for another 5 to 10 minutes so the sauce thickens and flavors deepen. Taste and adjust the seasoning as needed.
Step 6: Combine and Serve
Spoon generous amounts of the curry sauce onto plates and top with the crispy fish katsu. Garnish with fresh coriander leaves for a bright, fresh finish that complements every bite.
How to Serve Simple Homemade Fish Katsu Curry Recipe
Garnishes
Fresh coriander is an absolute must—its citrusy brightness perfectly cuts through the creaminess of the curry. You can also add a squeeze of lime or a sprinkle of toasted sesame seeds for an extra pop of flavor and texture.
Side Dishes
This dish pairs wonderfully with fluffy steamed rice, which soaks up all the luscious curry sauce. For a bit of crunch on the side, try a simple cucumber salad dressed lightly with rice vinegar and a touch of sugar.
Creative Ways to Present
For a more casual vibe, serve the curry in a deep bowl topped with the fish katsu laid beautifully on top. If you want to impress guests, cut the fish into neat strips to make it easy to eat and fan them out over the curry. A sprinkle of chopped spring onions or a drizzle of chili oil adds visual appeal and a little extra flavor kick.
Make Ahead and Storage
Storing Leftovers
Keep any leftover curry sauce and fish separate in airtight containers. The sauce can be refrigerated for up to 3 days, but the katsu is best eaten fresh or reheated carefully to maintain its crispiness.
Freezing
You can freeze the curry sauce in a freezer-safe container for up to a month. It freezes well thanks to the coconut milk, but avoid freezing the fried fish as it tends to lose its crunch and texture once thawed.
Reheating
For the sauce, gently reheat on the stove over low heat, stirring occasionally. To revive fried fish katsu, warm it in a preheated oven at 180°C (350°F) for 8-10 minutes—this helps bring back the crisp exterior without drying out the fish.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While cod or haddock are ideal for their firm, flaky texture, you can substitute with other white fish like tilapia or pollock. Just make sure the fillets are boneless and skinless for the best results.
Is it possible to bake the fish instead of frying?
Yes, baking is a healthier alternative. Coat the fish as usual, then bake at 200°C (400°F) on a greased baking sheet for about 15-20 minutes, turning halfway, until golden and crispy. The texture will be slightly different but still delicious.
Can I make the curry sauce spicier?
Definitely! Add a diced chili pepper with the garlic and ginger, or sprinkle in some cayenne pepper or chili flakes along with the curry powder. Adjust to your spice preference.
What can I use instead of coconut milk?
If you’re not a fan of coconut milk, you can substitute with heavy cream or a mix of yogurt and cream, but note that this will change the flavor profile slightly and it won’t have the same tropical richness.
Can I prepare parts of this recipe ahead of time?
You can make the curry sauce a day in advance and refrigerate it. The fish is best fried fresh, but you can prep the breading station and season the fish beforehand to save time on cooking day.
Final Thoughts
This Simple Homemade Fish Katsu Curry Recipe is one of those meals that truly feels like a warm hug on a plate. It’s straightforward to make, yet the flavors are complex enough to impress anyone sitting at your table. So, go ahead and give it a try—you might just find your new favorite comfort food to whip up again and again!
