Our family love any kind of tacos, and also katsu curry sauce, so this combination is a dream in our house. The sauce will keep in the fridge for up to a week and can be reheated in the microwave but if you want to be even more speedy, you can buy the sauce from the supermarket.

Method:

• Preheat the oven to 200°C.
• For the katsu sauce,: heat the oil in a pan over a medium heat, add the onion and fry for 5 minutes, then add the garlic and spices and cook for a couple of minutes. Add the ketchup, soy sauce, grated apple and stock, and simmer for 20 minutes.
• Meanwhile, prepare the pickles: cut the halved cucumber into chunky fingers, or however you like to eat it. Add the cucumber and chillies to a jar, then the radishes, onion and dill to another jar. Add all the pickling liquor ingredients to a pan and bring to the boil, then pour the hot liquid into the jars, dividing it between them. Leave to cool a little, then seal with a lid and cool fully before putting in the fridge.
• Cook the fish fingers according to the packet instructions
• Finish the katsu sauce by stirring in the cornflour and water mixture. Blend until smooth (if you don’t have a blender, then you can pour it through a fine sieve or have the sauce chunky). Place back over a low heat to simmer gently for 4–5 minutes until the consistency of chip-shop curry sauce.
• Toss the shredded cabbage with the lemon juice, olive oil and salt, then scrunch together with the sesame seeds. Warm the tacos in a dry pan, and you’re ready to build. Place a little cabbage in a taco shell, followed by a fish finger or two. Pour over some katsu sauce and top with a few pickles.

John and Lisa’s Kitchen (Quadrille)