Bring a pan of water to the boil and cook the rice according to pack instructions.
Chop the spring onion tops and tomatoes, grate the ginger and chop the coriander leaves and stems, keeping them separate.
Cut the fish into bite sized pieces and set to one side.
Heat the oil in a pan and fry off the coriander stems, spring onion tops and ginger for 2-3 minutes.
Add the tomatoes to the pan and cook for 3-4 minutes, until they have started to break down and their juice has evaporated.
Add the jar of Bay’s Kitchen Katsu Curry Stir-in Sauce to the pan. Fill half the jar with water, replace the lid and give the jar a shake to loosen the remaining sauce then add to the pan and stir.
Bring the sauce to a simmer and then add your fish pieces. Cook for around 5 minutes or until your fish is cooked through – take a piece out of the sauce and cut through to check. Avoid stirring too much or you’ll break up the fish.
Squeeze in the juice of half a lime, stir and take off the heat.
Divide the curry evenly between the bowls and serve with the rice, chopped coriander and lime quarters.