1 pkt quorn fillets
100 g flour
2 eggs (beaten)
200 g breadcrumbs
1 pkt japanese curry roux (92 g box bought from supermarket)
water as per Japanese curry roux cubes package instructions or about 850ml
1 yellow onion (cut into cubes)
1 carrot (cut into cubes)
1 potato (cut into cubes)
1 red apple (cut into cubes)
2 cups cooked Japanese rice
1 tbsp roasted sesame seeds (black)
Vegetable oil for frying
In a saucepan, bring water to a boil.
Add onions, carrots and potatoes. Continue to simmer.
After 10 mins, add apples.
Boil for 20 minutes on medium heat or until carrots are soft.
Add in Japanese curry roux and stir to combine.
As the curry thickens, make sure to constantly stir it
Turn off heat and set aside
In a pot of oil. Make sure depth of oil is about 3 times the height of the fillet in order to cover the top of the fillet to make sure it is consistent in terms of colour.
| Instead of frying the fillets, you can spray oil around the breaded fillet and air fry it for 10 mins at 200⁰C
Drench curry sauce on the rice and fillet (sliced) with a generous sprinkling of sesame seeds.