Normally I make chicken curry, I love chicken thighs, and how they’re all soft borwn meat, but still in large pieces. but defrosting chicken takes forever and defrosting tilapia is just so much faster.
Fish Curry (Japanese style)
Let me rant a little about curry, in general I’m a fan, I use spice mixes without excuse (though i tend to use something thats more of a paste than a powder, powder just seems old to me) Japanese curry i discover in a japanese grocery store maybe 8 years ago, it was so perfect and it was just the stuff out of the box with veg. totally mindless zombie food, as long as you venture to the part of town that sells all the asian staples, and for me that’s Sawtelle, but i know my curry habits well, and always stock up. though i did have a scare last night, when for one awful moment (with the onions already in the pot getting color, I thought i was out. But the little bugger was just hiding under the TJ spicy tuna.
1 tbsp oil
1 large onion, chopped
2 large carrots, sliced (or 5 small ones that come in the co op box every week)
2 med potatoes, peeled, cubed (or one huge, one rather small)
1 small head cauliflower, cut into florets, not too small, it can so easily melt into the sauce
half a bag of peas
3 fillets tilapia, defrosted (as much as possibly) cut into bite sized pieces
1 package japanese curry sauce, i use medium spice
Heat oil of choice in a large pot, add onion, and let cook for 15 minutes.
Meanwhile chop everything else, and set the kettle to boil.
Add potato, and cover with boiling water. Bring to a boil and reduce to simmer. Cook 20 minutes, until potatoes are soft.
Add everything else, carrots, cauliflower, peas, fish, and the curry sauce, if it’s all a couple inches out of the pot, add more water, the curry sauce which looks a bit little chocolate will melt and slightly thicken. (the less water you use the thicker the sauce) Bring to a boil again, and reduce to a simmer. In around 15 minutes everything should be cooked,
We ate this for lunch a few days, shared some at work, and even froze a part of it, there is just so much food.
and is called Kokumaro, I've tried some of the other brands, asked a few Japanese what they used, and it seems to be one of the favorites, so works for me.
Over the years I have tried to taste curry in Japanese restaurants all over the city, but honestly I like the stuff in the box most (and that's not like me).