Fish Cutlet Curry recipe - ingredients, nutrition and when to eat it
Crispy fried white fish cutlet served with rice and curry. The savory cutlet goes well with the smooth, fragrant curry, making this a satisfying lunch or…
Crispy fried white fish cutlet served with rice and curry. The savory cutlet goes well with the smooth, fragrant curry, making this a satisfying lunch or dinner.
Seafood · 30 minutes to cook
Nutrition (per 985g serving): 3251 kcal · protein 37.5g · carbohydrate 122.3g · fat 281.4g · sodium 885.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the fish dry so the coating sticks well.
Tips: Add the curry powder over low heat and stir to keep it from sticking to the bottom of the pot.
Tips: The oil is ready when a piece of panko floats up right away and small bubbles form around it.
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Ingredients (1 serving)
- White fish fillet — 120 g
- Flour — 2 Tbsp
- Egg — 0.5 pc
- Breadcrumbs — 0.5 cup
- Cooking oil — 300 ml
- White rice — 1 bowl
- Onion — 0.3 pc
- Potato — 0.3 pc
- Carrot — 0.1 pc
- Curry powder — 1.5 Tbsp
- Water — 180 ml