Katsu Curry

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4 People

For Fathers Day this year Soph is taking me back to Japan by whipping up a ‘Katsu Curry’ with Venison and an ice cold Asahi from our mates @danmurphys

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  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Serves: 4 People


  • 600 g Venison, You can use beef/chicken:pork/fish
  • 400 g Jasmine rice
  • 1 Brown onion
  • 1 Knob Butter
  • 1 Pack S&B golden curry
  • 550 ml Boiled water
  • 2 Free range eggs
  • 1 Pack Panko crumbs
  • 1 L Grapeseed oil
  • Flakey Salt


  • 1)

    Cook 400g of rice as per your preferred method or instructions on the packet.

  • 2)

    Finely chop one brown onion and add the to a pan with a know of butter on a low heat. Once the onion has sweat (approx 5 mins) add the pack of Golden Curry and add the 550ml of boiling water. Stir to dissolve the curry paste then turn it off the heat once it start to thicken. Note: it will continue to thicken so turn it off while still pretty runny. 

  • 3)

    Slice you protein into 4 equal inch thick. Crack two eggs into a bowl and give them a whisk, add panko crumbs to seperate bowl. 

  • 4)

    Heat 1L of grape seed oil in a pot and bring it to 190C. Coat each piece of meat in the egg wash then into the panko crumbs and press down heavily with your fist to get the panko evenly coat both sides as per the reel. Then pop into the oil and fry until golden (approx 2mins). Don’t overcrowd the pan to keep them crispy as they fry. Then pop onto a wire rack to let oil drain away and keep them crispy. You can pop into an oven on 100C to keep warm if need be. 

  • 5)

    Add some cooked rice to each bowl, top with fried meat and add a few spoons of the katsu curry sauce. 

  • 6)


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