- Cook rice according to package instructions.
- In a small skillet over medium heat, toast cumin, fenugreek, fennel, coriander, and peppercorn for about 3-5 minutes or until fragrant, being careful not to burn. Transfer to a spice grinder and add cinnamon, star anise, cardamom and turmeric and grind to a fine powder.
- Heat a heavy-bottomed pot over medium heat and add 2 tablespoons olive oil.
- Add onion and sauté about 4 minutes until translucent.
- Add in carrots, potato, 2 cups water, reduce heat to low, cover and let cook about 20 minutes.
- Meanwhile in a medium skillet over medium heat, add butter and 2 tablespoons of curry powder and whisk together until bubbling.
- To the same skillet add flour and whisk together to form a roux, stirring constantly to ensure it does not burn.
- Add orange zest and garlic, whisking while adding 2 tablespoons water. Bring to a simmer.
- Add in apple, soy sauce and salt, then remove from heat.
- Add curry sauce to the pot with the carrots and potatoes, stir to combine and cover.
- In a separate pan on medium heat, add remaining olive oil and place fillets in pan, cooking 8-10 minutes total, flipping halfway through.
- To serve, add a scoop of rice to each plate, top with curry mixture and fillet. Garnish with green onion.
Fish Katsu With Japanese Curry
- Preparation20 minutes
- Cook Time 1 hour
- Serves 4-6
INgredients
- 2 cups cooked white rice
For Curry Spice Mix:
- 2 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fenugreek seeds
- 2 teaspoon black peppercorns
- ½ teaspoon fennel seeds
- 2 tablespoon turmeric powder
- 1 teaspoon ground cardamom
- 1 cinnamon stick, broken
- ½ pod star anise
For Curry:
- 4 tablespoons olive oil, divided
- 1 cup diced white onion
- 2 cups peeled and diced carrots
- 2 cups peeled and diced russet potatoes
- 2 cups plus 2 tablespoons water or vegetable stock
- ¼ cup plant-based butter
- ¼ cup flour
- 2-3 cloves garlic, minced
- 1 teaspoon orange zest
- ½ cup grated apple
- 2 tablespoons soy sauce
- Fine sea salt to taste
- 2 packages Good Catch® Breaded Fish Fillets
- 1-2 thinly sliced green onion, to garnish
Instructions
- Cook rice according to package instructions.
- In a small skillet over medium heat, toast cumin, fenugreek, fennel, coriander, and peppercorn for about 3-5 minutes or until fragrant, being careful not to burn. Transfer to a spice grinder and add cinnamon, star anise, cardamom and turmeric and grind to a fine powder.
- Heat a heavy-bottomed pot over medium heat and add 2 tablespoons olive oil.
- Add onion and sauté about 4 minutes until translucent.
- Add in carrots, potato, 2 cups water, reduce heat to low, cover and let cook about 20 minutes.
- Meanwhile in a medium skillet over medium heat, add butter and 2 tablespoons of curry powder and whisk together until bubbling.
- To the same skillet add flour and whisk together to form a roux, stirring constantly to ensure it does not burn.
- Add orange zest and garlic, whisking while adding 2 tablespoons water. Bring to a simmer.
- Add in apple, soy sauce and salt, then remove from heat.
- Add curry sauce to the pot with the carrots and potatoes, stir to combine and cover.
- In a separate pan on medium heat, add remaining olive oil and place fillets in pan, cooking 8-10 minutes total, flipping halfway through.
- To serve, add a scoop of rice to each plate, top with curry mixture and fillet. Garnish with green onion.