Fragrant Katsu Fish Curry with Ginger and Lime
Ginger, coriander stalks and spring onion greens form the flavour base of this curry, and a tomato gives the sauce a fruity note. The fish goes in right at the end and needs only a few minutes, so it stays tender.
Using only the green part of the spring onions gives a mild onion flavour without the fructans found in the white part. Coconut, curry spices and a gentle sweetness come from Bay’s Kitchen Katsu Curry Sauce.
Method
- Cook the rice according to the packet instructions.
- Finely slice the spring onion greens, dice the tomato small, and peel and grate the ginger. Chop the coriander stalks and leaves, keeping them separate. Cut the fish into bite-sized pieces.
- Heat the oil in a frying pan. Add the coriander stalks, spring onion greens and ginger and cook gently for 2 to 3 minutes to soften.
- Add the tomato and cook for 3 to 4 minutes, until it breaks down and its juice has almost evaporated.
- Pour in the katsu sauce. Half-fill the jar with water, put the lid back on, shake and add that to the pan too. Stir well.
- Bring the sauce to the boil, add the fish and simmer gently for about 5 minutes, until it is opaque all the way through. Stir as little as possible, or the fish will break up.
- Stir in the juice of half the lime and take the pan off the heat. Cut the other half into wedges. Serve the curry with the rice, coriander leaves and lime wedges.
Tips
- With fresh tomatoes, the amount matters: they are only low FODMAP in small portions, so don’t use more than the 130 g given here.
- Prawns work well instead of fish. They need just 3 to 4 minutes in the sauce.
