Ingredients with Measurements:
- 4 boneless, skinless fish fillets
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 potatoes, chopped
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 2 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon honey
- Salt and pepper to taste
- Cooked rice, for serving
Special equipment needed:
- Deep-fryer or large pot for frying
- Blender or food processor
Step-by-step instructions:
1. Prepare the fish fillets by cutting them into bite-sized pieces. Set aside.
2. Set up a breading station by placing the flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
3. Coat each piece of fish in flour, shaking off any excess. Dip in the beaten eggs, then coat in the panko breadcrumbs. Repeat until all the fish pieces are coated.
4. Heat the vegetable oil in a deep-fryer or large pot over medium-high heat. Fry the fish pieces in batches until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels and set aside.
5. In a blender or food processor, puree the onion, carrots, potatoes, and garlic until smooth.
6. In a large saucepan, heat a tablespoon of vegetable oil over medium heat. Add the pureed vegetables and curry powder and cook for 5 minutes, stirring occasionally.
7. Add the chicken or vegetable broth, soy sauce, honey, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender and the sauce has thickened.
8. Serve the fried fish pieces over a bed of cooked rice, topped with the curry sauce.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for frying
Medium heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 580
Total fat: 28g
Saturated fat: 4g
Cholesterol: 125mg
Sodium: 1100mg
Total carbohydrates: 54g
Dietary fiber: 5g
Total sugars: 10g
Protein: 28g
Substitutions for ingredients:
- Fish fillets can be substituted with chicken or pork cutlets.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add diced apples or raisins to the curry sauce for a sweeter flavor.
- Use different types of fish, such as salmon or cod.
- Add diced bell peppers or zucchini to the curry sauce for extra vegetables.
Tips and tricks:
- Make sure the oil is hot enough before frying the fish to ensure a crispy coating.
- Use a slotted spoon or spider to remove the fried fish from the oil to prevent excess oil from sticking to the fish.
- If the curry sauce is too thick, add more broth or water to thin it out.
Storage instructions:
Leftover fried fish and curry sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fried fish in a 350°F oven for 10-15 minutes or until heated through. Reheat the curry sauce on the stovetop over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Odorigui Katsu Curry in individual bowls, topped with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Steamed vegetables, such as broccoli or green beans
Suggested side dishes:
Miso soup or seaweed salad
Troubleshooting advice:
- If the curry sauce is too thin, simmer it for a few more minutes to thicken it up.
- If the fried fish is not crispy enough, increase the heat of the oil or fry for a longer time.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Use a thermometer to ensure the oil is at the correct temperature for frying.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Odorigui is a Korean term that refers to the practice of eating live seafood. Katsu curry is a Japanese dish that consists of breaded and fried meat or seafood served with a curry sauce.
Flavor profiles:
The Odorigui Katsu Curry is a combination of crispy fried fish and a savory, slightly sweet curry sauce with a hint of spice.
Serving suggestions:
Serve the Odorigui Katsu Curry with a side of steamed rice and a simple salad for a complete meal.
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Region: Japanese