Curry with Fish Karaage

Japanese Curry

Curry with Fish Karaage

This one’s basically two recipes in one. For dinner this week, I made a big batch of Japanese curry so the next night would be easier—first night was curry with fish karaage, second night I paired it with chicken karaage. In this post, we’re focusing on the fish karaage version.

This recipe makes enough for four people with leftovers. If you’re just cooking for four and don’t want extras, you can easily cut it in half. Let’s get into it.

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About Curry Roux

Popular brands include House Vermont Curry, S&B, and Java Curry. They come in mild, medium-hot, and hot. My go-to is S&B Golden Curry, medium-hot—it has a nice little kick without being spicy.

A Few Notes

• Choosing Your Roux: Try a few brands and spice levels to see what you like best.

• Curry Thickness: Too thick? Add a little water. Too thin? Simmer uncovered to reduce it.

• Fish Size: My parents like bigger pieces. I like smaller, almost popcorn-size chunks—they cook faster and get crispier.

• Frying Tip: Don’t overcrowd the pan or the oil temp drops and your fish gets soggy.

• No Thermometer? Use chopsticks—if you dip them into hot oil and bubbles rise quickly, it’s around 350–375°F.

• Fish Alternatives: Flounder, red snapper, halibut—all work if you don’t want to use cod.

• Marinating Time: Chicken karaage can marinate overnight, but fish should only be marinated up to 4 hours max, or it can get too salty.

• Dipping Sauce Idea: Kewpie mayo or a spicy mayo made with sriracha = so good.

  

Japanese Curry

(Feeds 6–8 with leftovers)

Ingredients

• 1 lb beef loin tip roast, cut into bite-size pieces

• 3 yellow onions, thinly sliced

• 3 yellow potatoes, cubed

• 3 large carrots, sliced diagonally

• 1 Tbsp oil

• 184g S&B Golden Curry (medium hot)

• 5 cups water

• Steamed rice, for serving

Directions

1. In a Dutch oven, heat oil over medium-high. Brown beef on all sides (about 2 min each side).

2. Add onions and sauté until golden, about 3–4 minutes.

3. Add potatoes and carrots. Cook another 3 minutes until they start to soften.

4. Add water, bring to a boil, then reduce heat to medium-low. Simmer for 7 minutes.

5. Break up the curry roux and stir into the pot.

6. Lower heat, cover, and cook for 10 minutes, stirring occasionally.

7. Check the consistency—thick like stew is perfect. Adjust if needed.

8. Once it looks right, turn off the heat and set aside.

   

   

Fish Karaage

(Crispy Japanese Fried Cod)

Ingredients

• 1 lb cod, cut into bite-size pieces

Marinade

• 4 garlic cloves, minced

• 1 Tbsp ginger, minced

• 3 Tbsp soy sauce

• 2 Tbsp sake

• 2 tsp sesame oil

• 1 tsp mirin

• Salt and pepper to taste

Coating

• 1 cup potato starch

• Salt and pepper

Directions

1. Marinate: Mix marinade ingredients in a container. Add cod and coat with your hands. Cover and refrigerate 30 mins to 4 hours.

2. Coat: In a bowl, mix potato starch with salt and pepper. Dredge each cod piece and shake off excess.

3. First Fry: Heat oil to 350°F. Fry in batches for about 3 minutes. Rest on a wire rack.

4. Second Fry: Increase oil temp to 375°F. Fry cod again for 1–2 minutes until golden and extra crispy.

5. Finish: Squeeze lemon juice on top for a little zing.

   

   

Assembly

• Serve hot steamed rice in bowls

• Ladle curry on top

• Plate the crispy fish karaage separately

• Dip fish in spicy mayo, eat with the curry rice, or combine them in each bite—it’s all good.

  

(I got this cat mold here!)