Rich, savory Japanese curry sauce, served with hot rice, tempura fish bites and fresh salad.
Do you enjoy having Japanese curry whenever you visit a Japanese restaurant or eatery?
I do! Whenever I have no idea what to eat, or if I prefer a quick meal, I’ll always check if the restaurant has Japanese curry! It’s sort of like comfort food to me.
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
During the circuit breaker a while back, I was so glad to have received some products from Pacific West! While working from home, it can be very challenging to be able to work, arrange activities for the kids and make sure they have their food on time!
My kids had always enjoyed the cod fish fingers from Pacific West, whenever I only had time for a super quick meal fix for them.
We’re excited to be trying the Pacific West Tempura Fish Bites. We got to know that these Tempura Fish Bites were made using natural fish fillets coated in crispy Tempura batter. The toothsome and meaty nature of the Tempura Fish Bites is a perfect match to be served with curry rice.
How To Make This Dish?
What I like about this dish is that, I can simply make the Japanese curry using just potatoes and carrots. Then I’ll cook the rice and simply bake the tempura fish bites just before meal time. Time saving and so easy! I didn’t need to run to the supermarket specially to get fresh meat to cook in the curry, yay!
I made the curry with homemade curry roux. You can also simply use the Japanese curry cubes available in supermarkets.
To make this meal slightly lighter, serve with a side salad with some fruity salad sauce. Yum!
Japanese Curry with Tempura Fish Bites
Homemade Curry Roux
- 42 g unsalted butter
- 30 g plain flour
- 1 tbsp curry powder*
- 1 tbsp garam masala
- 2-3 potatoes
- 2 carrots
- 1 onion, diced
- 1 clove garlic, diced
- 3/4 tbsp oil
- 2 cups chicken stock or water (about 500ml)
- homemade curry roux (or store bought 90g Japanese curry cubes)
- 1.5 tsp soy sauce
- salt optional, to taste
Homemade Curry Roux
- In a small saucepan, melt butter over low heat.
- When butter is melted, add in flour and stir to combine well.
- Keep stirring over heat to ensure the mixture does not burn. After 15 mins, you will smell a nice buttery aroma, and the mixture should turn brown.
- Add in the spices. Cook and stir for about 30 secs. Let cool in a bowl or container. Set aside.
- Peel and cut carrots and potatoes into wedges at an angle. Set aside.
- Heat oil in a deep saucepan or pot. Add in diced onion and saute till fragrant and translucent.
- Add in diced garlic and saute till fragrant.
- Add in cut carrots and potatoes. Stir well.
- Add in the chicken stock or water. It should cover the ingredients well. Otherwise, top with a little bit more water.
- Let it come to a boil before turning down the heat slightly to let carrots and potatoes cook well (about 15 -20 mins).
- When the potatoes are soft and ready, off heat. Place the Japanese curry roux in a bowl. Scoop up a few ladles of the soup liquid in above step, to dissolve the curry roux. Mix till smooth before pouring back into the pot.
- Mix well, continue to simmer over low heat. Add in soy sauce and mix well. Stir occasionally over low heat and the curry should thicken up after a while. Taste the curry, add salt if required.
Pacific West Tempura Fish Bites
- Preheat oven to 220C.
- Place tempura fish bites on lined baking tray and bake for 12-14 mins.
- Serve together with Japanese curry and hot rice.
This post is brought to you in collaboration with Pacific West. Join me in creating your own #tasteathome dishes and win amazing prizes, such as air fryer, pans and food jar! See more at Pacific West Singapore’s Facebook page.