Step #1

Bring a pan of water to the boil and cook the rice according to pack instructions.

Step #2

Chop the spring onion tops and tomatoes, grate the ginger and chop the coriander leaves and stems, keeping them separate.

Step #3

Cut the fish into bite sized pieces and set to one side.

Step #4

Heat the oil in a pan and fry off the coriander stems, spring onion tops and ginger for 2-3 minutes.

Step #5

Add the tomatoes to the pan and cook for 3-4 minutes, until they have started to break down and their juice has evaporated.

Step #6

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.

Step #7

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.

Step #8

Squeeze in the juice of half a lime, stir and take off the heat.

Step #9

Divide the curry evenly between the bowls and serve with the rice, chopped coriander and lime quarters.