• 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

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.