Katsu Curry and Cream Dory Fish Cakes Fusion

Katsu curry is one of our favorite curries and we love to pair it with crispy chicken and tofu. Serving it with fish cakes was something I wanted to try for some time. Honestly, it turned out better than what I had imagined. Katsu curry with fish cakes is a delightful medley of flavors and textures.

In our household, the influence of movies on food choices is undeniable. Inspired by the mouth-watering scenes in Studio Ghibli films, my little one has developed a keen interest in Japanese food. The allure of noodles, dumplings, curries, and desserts, as portrayed in these movies, opened up a whole new culinary adventure for us. This katsu curry with fish cakes is just one delicious example of how the culinary delights seen on screen can inspire us to bring a taste of those magical worlds into our own kitchens.
Studio Ghibli films, with their enchanting storytelling and meticulous attention to detail, transport viewers into a magical realm where food often plays a central role. The deliciously animated dishes in movies such as “Spirited Away,” “My Neighbor Totoro,” and “Howl’s Moving Castle” not only enhance the narrative but also introduce audiences to the diverse and delectable world of Japanese cuisine. These visual feasts create a longing in the minds to experience the flavors, tastes, and textures they see on screen.
Katsu curry is a beloved Japanese dish, and pairing it with fish cakes made from cream dory fish adds a delightful twist. Cream dory, known for its sponge-like texture, absorbs flavors beautifully, making it an ideal ingredient for this dish.

Which food movie is a beloved in your household?

Preparation time: 20-25 minutes
Cooking time: 15-20 minutes
Serves: 3-4

Ingredients

• Cream dory fish fillets 500 g
• Egg 1
• Potato 1 medium sized boiled and mashed
• Breadcrumbs ½ cup
• Flour 2 Tbsp
• Salt 1 tsp
• Black pepper 1 tsp
• Garlic powder 1 tsp
• Oil for frying
• Onion (finely chopped) 1
• Carrots, diced (diced) 2
• Sweet Potatoes (diced) ½
• Curry powder 2 tbsp
• Chicken or vegetable broth 4 cups
• Soy sauce 1 tbsp
• Honey 1tbsp

Method

1. Cut the cream dory fish into small pieces and place them in a bamboo steamer. Steam the fish cubes for 10-15 minutes till cooked through.
2. In a bowl, combine the cooked fish, mashed potatoes, breadcrumbs, spring onions, salt, black pepper, and garlic powder. Mix well until the mixture is uniform.
3. Form the mixture into small patties or cakes.
4. Place flour, beaten eggs, and breadcrumbs in three shallow bowls. Coat the cakes with flour, egg, and breadcrumbs.
5. Heat oil in a frying pan over medium heat. Fry the fish cakes until golden brown. Remove and drain on paper towels.
6. Heat the oil over medium heat in a large pot. Add the onions and sauté until translucent. Add the carrots and potatoes, and cook for a few minutes.
7. Stir in the curry powder and flour, coating the vegetables evenly.
8. Gradually add the broth, stirring constantly to avoid lumps. Bring to a boil, then reduce heat and simmer until the vegetables are tender about 15-20 minutes.
9. Add soy sauce and honey. Serve the fried fish cakes with the curry sauce and rice. Garnish with spring onions and sesame seeds.