Jackfruit Cutlet Katsu Curry Recipe

Our take on the classic Japanese dish, with a creamy carrot based curry sauce and our Crispy Fried Jackfruit burger.

30 mins


Makes 2 Servings


2 Crispy Fried Jackfruit Burgers
130g white rice
1 cup of water
Pinch of salt
Fresh coriander garnish

For Curry Sauce:

2 tbsp vegetable oil
1 onion, finely diced
2 cloves of garlic, minced
1 medium carrot, finely diced
1 inch fresh ginger, minced
2 tbsp mild curry powder
1/2 tsp turmeric
1 tbsp flour
1 tsp soy sauce
1-2 tsp maple/agave syrup
150ml veg stock
200ml coconut milk


Preheat oven to 220°c / fan 200°c / gas 7.

Remove all packaging and place jackfruit burgers on a preheated baking tray. Cook for 26 minutes, turning halfway. Rest for 3 mins. Ensure product is piping hot before serving.

If you’re making your own rice make sure to rince the grains thoughrally in cold water, add to small sauce pan, add a pinch off salt and the water, place a lid on and set on high heat until boiling, now turn down to the lowest heat, keep lid on and simmer for 10min.

Meanwhile cook up your curry sauce. Add oil to non-stick frying pan or heavy bottom saucepan on medium heat, fry the onion and carrot for about 5 min. Add the ginger and garlic and for another 2-3 min. Add the spices and fry for a further 2 min. Sprinkle over the tablespoon of flour and mix well so all the onions and carrot are coated. This will help the flour mix evenly into the liquid.

At this point turn of the heat to your rice and leave to steam (this is super important for fluffy rice).

Now add the stock to the curry slowly while whisking the sauce to incorporate it into the flour. Do the same with the cocoonut milk. Bring the sauce to boil and reduce to simmer for about 5-10min until it is thick. Now stir in the soy sauce and syrup.

Blend the sauce until smooth with stick or smoothie blender. For an extra smooth sauce, strain through a sieve.

Now to build your dish, add half the rice and half the sauce to opposite sides of a plate or large bowl, cut your jackfruit burger into strips and place on top of the sauce, finish with a fresh coriander leaf.

BIFF-IT: For a fancy chef-y look, pack the rice into a large ramekin or small bowl, and then turn out quickly onto your plate with a tap. Garnish with pickled ginger matchsticks and pickled daikon (both available from your local south east Asian supermarket).

IN A JIFF-IT: Instead of making your own curry sauce, use a packet katsu curry sauce block – there are a number of great ones to choose from in supermarkets world foods aisle, or in your local south east asian supermarket. You can also speed things up with microwaveable packet rice.

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