• 2 Brown Onion (Chopped)
  • 3 Cloves Garlic (Chopped)
  • 2 Carrots (Peeled and Chopped)
  • 1 thumb size of Fresh Ginger (Grated)
  • 1/2 tsp Turmeric
  • 2 tbsps Mild Curry Powder
  • 400ml Coconut Milk
  • 2 tbsps Honey
  • 200ml Fish Stock
  • Vegetable Oil
  • Salt
  • Pepper


  • 300g Egg Noodles
  • Optional Prawn Crackers


Serves 4 people



To make the katsu style sauce gently sauté the onions, carrots, ginger and garlic till soft without colour.  Turn up the heat slightly and add the turmeric and curry powder and cook out the spices for about 2 minutes.  Add the coconut milk, fish stock and honey and gently simmer for about 20 minutes until all the veg is soft.  Blend the sauce until smooth and set aside.

To cook the salmon get a non – stick pan and slightly oil and place on a medium to low heat.  Season the salmon and place in the pan skin side down and gently fry for about 20 minutes.  Turn the heat up slightly and when almost cooked flip over and cook for a further 2 – 3 minutes.

While the salmon is cooking put a pan of seasoned boiling water on the stove and cook the egg noodles accordingly to the manufacturer.   Add the noodles to the sauce, place on the plate with the salmon on top and serve with prawn crackers.

Option:  For a more authentic katsu curry meal, skin the salmon and then bread the salmon with Japanese style breadcrumbs and bake in the oven on Gas 7 (220oC) for about 25 minutes and serve this on top of the noodles instead of pan fried salmon.

Kevin Peet

Author Kevin Peet

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