Maltese Gbejna Katsu Curry

Today, I propose you a fusion cuisine recipe: Malta meets Japan!

The Japanese word katsu refers to a fried meat cutlet or seafood that is the epitome of comfort foods in Japan. It is made with panko flaky bread crumbs. When it is served with sticky rice and curry sauce, the plate is called katsu curry.

In this fusion recipe I fried a typical Maltese food: the gbejna. It is a semi-hard goat’s milk cheese, which can be found also seasoned with black pepper or a mix of Mediterranean herbs.

In this dish, the fried Maltese cheese is delightfully combined with the Japanese katsu curry!

  • DifficultyMedium
  • Preparation time15 Minutes
  • Cooking time25 Minutes
  • Servingserves 3 people
  • Cooking methodStove
  • CuisineFusion


For the curry

  • 300 mlvegetable broth
  • 250 gJasmine rice
  • 100 mlcoconut milk (full fat)
  • 2 spoonsmild curry powder
  • 2 clovesgarlic
  • 1 spoonplain flour
  • 1onion
  • 1carrot
  • 1potato (medium size)
  • 1leek
  • 1chilli
  • 1 pinchtable salt

For the fried gbejna

  • 400 ggbejniet (plain, peppered or with herbs)
  • 5 spoonspanko (or breadcrumbs)
  • 3eggs
  • q.s.oil to fry


  1. – slice the onion finely and crush the garlic cloves, then put them in a saucepan together with the salt and 2 spoons of extra virgin olive oil, mix well;

    – peel the carrots and the potato, chop them in small cubes and put them into the saucepan too;

    – put the saucepan onto the fire and cook over medium heat;

    – as soon as the onion starts to fry, cover the pot with its lid and put the flame to minimum;

    – let the vegetables to stew in their own liquid;

    – stir well then pour the hot broth and mix well;

    – cook for another 15 minutes;

    – meanwhile take a separate bowl and sift the flour and the curry powder onto it;

    – add the coconut milk and whisk well;

    – pour the thus obtained curry paste onto the boiling vegetables and stir well;

    – stir and cook for another 30sec then remove the pan from the stove;

    – cook the rice in a separate pan with abundant salted water, or use a rice steamer;

    – soak the cheeselets into the beaten eggs and coat them in panko;

    – pour 2 fingers frying oil onto a frying pan and bring the oil to heat;

    -fry the gbejniet, 2-3 minutes on each side;

    – slice the fried cheese into stripes and serve along with the rice topped with the curry sauce;

    – top with sliced chilli, leeks (green part) and parsley;

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