2 x 125g Mackerel Fillets in Katsu Curry Sauce 

2 x Pouch of Microwaveable rice 

1 carrot

⅛ wedge red cabbage

1 lime

Handful of chopped coriander

Splash of sesame oil

Pinch of sesame seeds


Japanese Mackerel Katsu Curry

4 servings
5 mins prep
5 mins cooking

Nutritional information for this recipe

Calories Sugars Fat Saturated Fat Salt
per 100g 140Kcal 1.8g 5.2g 1g 0.27g
RI% 20% 6% 21% 15% 13%


  1. Cut the carrot and cabbage into matchsticks, then mix with the coriander, a splash of sesame oil, the juice from a lime and garnish with sesame seeds.
  2. Heat up the Mackerel and katsu sauce in a pan over a medium heat and add a splash of water and a splash of soy sauce to loosen.
  3. Microwave the rice and serve with the crunchy salad and the katsu mackerel on the side, then garnish with chopped spring onion or coriander.