The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Naked salmon katsu curry
Chunks of salmon are simmered in a mild, silky curry sauce made with mashed sweet potato and Greek-style yogurt, and packed out with pak choi, tomatoes and spring onions. Simply serve with brown rice, then prepare to grin and bare it!
SWK: High protein
Plants 6
highly rated
Serving size
Ingredients
- 140g brown rice (100% Brown Rice)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 small sweet potato
- 2 pak choi
- 3 spring onion
- 2 skinless salmon fillets (Fish)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 731
Protein: 40g
Carbs: 93g
Fat: 23g
Ingredients
- 280g brown rice (100% Brown Rice)
- 1 sweet potato
- 4 pak choi
- 6 spring onion
- 4 skinless salmon fillets (Fish)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 712
Protein: 40g
Carbs: 88g
Fat: 23g
Naked salmon katsu curry
Chunks of salmon are simmered in a mild, silky curry sauce made with mashed sweet potato and Greek-style yogurt, and packed out with pak choi, tomatoes and spring onions. Simply serve with brown rice, then prepare to grin and bare it!
Cook time:
35 mins
Cuisine:
Japanese
Food group:
Fish
Allergens: Celery, Fish, Soya, Milk
Cooking Instructions
Before you start
- 1x medium saucepan
- 1x large non-stick frying pan
Set your rice simmering
- Cook the rice in boiling water for 25-30 mins, then drain.
Do the mash
- Meanwhile, peel the sweet potato and cut into 2cm cubes. Cook in boiling water for 15-18 mins, then drain, return to the pan and mash.
Trim, slice & chop
- At the same time, trim the pak choi and cut into bite-size pieces. Halve the tomatoes, then thinly slice the spring onions.
- On a separate board, cut the salmon into bite-size chunks.
Make your curry
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Tip in the pak choi, tomatoes and three-quarters of the spring onions and cook for 4-5 mins.
- Add the salmon, ginger & garlic paste and curry powder and cook for 1-2 mins.
- Sprinkle in the tamari, crumble in half the stock cube and pour in 175ml water (use all the stock and 250ml water for 4 portions). Stir well and simmer for 5-6 mins, until the sauce reduces to just coat the veg.
Bring everything together
- Stir the sweet potato into the curry and simmer for 2 mins, until the salmon is cooked through and flaking. Remove from the heat and leave to cool a little, then stir in the yogurt.
- Serve the naked katsu curry with the rice and scatter the remaining spring onions on top.