Panko-Crusted Tilapia Katsu Curry

Ingredients

For the Panko-Crusted Tilapia Tenders:

• 4 Regal Springs Panko Crusted Tilapia tenders

For the Katsu Curry:

• 2 tablespoons vegetable oil
• 1 onion (finely chopped)
• 2 carrots (peeled and sliced into thin rounds)
• 3 cloves garlic (minced)
• 1-inch piece of ginger (grated)
• 2 tablespoons curry powder
• 1 tablespoon garam masala
• 2 tablespoons all-purpose flour
• 2 cups chicken or vegetable stock
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon Worcestershire sauce
• 1 cup coconut milk (optional for creaminess)
• Salt and pepper to taste

For Serving:

• 2 cups Jasmine or Basmati rice (cooked)
• Thinly sliced green onions and fresh red chilli (for garnish)
• Pickled radish or ginger (optional)

Instructions

Prepare the rice

1. Rinse the rice until the water runs clear, then cook according to the package instructions. Keep warm.

Make the Katsu Curry

1. In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat.
2. Add the onions and carrots, cooking until the onions are softened and slightly caramelized (about 5 minutes).
3. Stir in the garlic, ginger, curry powder, and garam masala. Cook for 1 minute until fragrant.
4. Sprinkle the flour over the mixture and cook for another 1–2 minutes, stirring constantly.
5. Gradually pour in the chicken or vegetable stock while stirring to avoid lumps. Bring to a simmer.
6. Add the soy sauce, honey, Worcestershire sauce, and coconut milk (if using). Simmer for 10–15 minutes, or until the sauce thickens and the carrots are tender. Season with salt and pepper to taste.
7. Use an immersion blender to blend the curry to a smooth consistency or leave it slightly chunky, depending on your preference.

Make the Panko-Crusted Tilapia Tenders (we recommend air frying for this recipe)

1. Whilst the Katsu Curry is simmering remove 4 x Regal Springs Panko Crusted Tilapia Tenders from the freezer.
2. Place in Air fryer ( ideally no more than 3-4 per drawer).
3. Air Fry at 390F for 9-11 minutes or until 145F internally. We recommend turning half-way through cooking and allowing to rest 3-4 minutes after cooking.
4. Cut each fillet into 3 diagonal strips.

Assemble the Dish

1. Divide the cooked rice among 4 bowls or plates.
2. Spoon the katsu curry sauce generously over the rice.
3. Top each plate with 3–4 pieces of the crispy tilapia tenders.
4. Garnish with thinly sliced green onions, thinly slices fresh red chilli and serve with pickled radish or ginger on the side, if desired.