Crispy Curry Fish Cutlet
#EasyCurrySauce #CreamSoupPowderRecipe #CurryGlassNoodleTteokbokki #CurryFishCutlet
Here’s a recipe for a super simple, creamy, and savory curry sauce that’s perfect for dipping tonkatsu and fish cutlets. This sauce isn’t just a condiment; it gets its enhanced flavor from a combination of curry powder and cream soup powder, which adds a wonderfully smooth and rich taste. Use this delicious sauce to make Curry Glass Noodle Tteokbokki, or as a special dipping sauce for your favorite fried cutlets. You can even enjoy any leftover sauce as a tasty curry rice dish! ^^
Curry Sauce Ingredients- 200g frozen mixed vegetables
- 4 Tbsp curry powder
- 2 Tbsp cream soup powder
- 1L water
- 3 Tbsp peanut oil
Cooking Instructions
Step 1
Heat 3 tablespoons of peanut oil in a pan over medium heat (instead of butter). Add 200g of frozen mixed vegetables and stir-fry until fragrant and slightly softened, allowing their natural sweetness to develop.
Step 2
Once the vegetables are well sautéed, pour in 1L of water and bring it to a boil over high heat.
Step 3
When the water is rapidly boiling, whisk in 2 tablespoons of cream soup powder and 4 tablespoons of curry powder until completely dissolved. Let it boil vigorously for a moment, then reduce the heat to low. Continue stirring to prevent sticking, and cook until the sauce reaches your desired thickness. (We’re omitting ingredients like potatoes or onions since this is primarily for sauce.)
Step 4
Your thick, creamy, and savory curry sauce is now ready! The cream soup powder definitely contributes to its wonderfully smooth and rich flavor.
Step 5
Set aside a portion of the curry sauce in a separate pot. Add 150g of glass noodles (bunmoza) and simmer over medium heat. Cook until the noodles are soft and chewy and have absorbed the flavors. Stir gently and frequently to prevent the noodles from sticking to the bottom of the pot.
Step 6
Your Curry Glass Noodle Tteokbokki is complete! It’s packed with vegetables and offers a mild, pleasant curry flavor. The curry isn’t too spicy, making it a perfect match for kimchi and ideal for a satisfying solo meal. ^^ Experience the delightful combination of simple curry powder and cream soup powder to create this wonderful curry sauce!
Step 7
The primary reason for making this curry sauce was to serve it with tonkatsu and fish cutlets. Fry your chosen cutlets until golden and crispy (an air fryer works great!), then generously ladle the prepared curry sauce over them. This creates a delicious curry cutlet dish reminiscent of those found in Otaru or Biei. If you add udon noodles, it transforms into a hearty curry udon. Leftover sauce can be spooned over a bowl of rice for a simple yet delicious curry rice. Enjoy the versatility of this fantastic curry sauce!
