Basa Katsu Curry With Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Top, tail and peel half your carrot[s] into a pile of ribbons

Top, tail and grate the remaining carrot

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and chop your shallot[s]

Wash your lettuce, then pat it dry with kitchen paper and shred roughly

Crack your egg[s] into a shallow bowl and beat lightly with a fork

Add 2 tbsp [3 tbsp] [4 tbsp] flour to a plate and season with salt and pepper, then add your panko breadcrumbs to another plate

Pat your fish fillet[s] dry with kitchen paper

Coat the fish fillet in the flour, tap off the excess, then add to the beaten egg and finally press into the panko breadcrumbs firmly to evenly coat all over

Boil a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a medium heat

Once hot, add the grated carrot, chopped ginger and chopped shallot and cook for 3 min

Add your curry powder and cook for a further 2 min

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min, stirring to coat the vegetables evenly

Add 300ml [450ml] [600ml] boiled water and reduce the heat to low, then add your soy sauce and stir through your mango chutney and cook for 5-7 min or until the sauce has thickened to a curry-like consistency

Season with a generous pinch of salt, cover with a lid and set aside for later – this is your katsu sauce

Heat a separate, large, wide-based pan with 3 tbsp [4 1/2 tbsp] [6 tbsp] vegetable oil (enough to cover the base of the pan) over a medium-high heat

Once hot, add the coated fish and cook for 5-6 min on each side, pressing down firmly with a spatula until the outside is golden and the fish is cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Combine your rice vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt in a large bowl – this is your dressing

Add your shredded lettuce and the carrot ribbons to the bowl with the dressing and give everything a good mix up – this is your salad