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Japanese Kare Raisu with Fish Recipe

Japanese · Main course · 45 min total

A comforting Japanese curry with flaky white fish, served over steamed rice. This home-style version uses a simple roux-based curry sauce and mild white fish fillets.

Ingredients

• 4 fillets white fish (cod, tilapia, or halibut), about 6 oz each
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 carrots, peeled and cut into bite-sized chunks
• 2 potatoes, peeled and cut into bite-sized chunks
• 3 cups dashi or fish stock
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• 1 apple, grated
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• Salt and pepper to taste
• 4 cups cooked Japanese short-grain rice

Instructions

1. Season fish fillets with salt and pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Sear fish for 2 minutes per side until golden. Remove and set aside.
2. In the same pot, add remaining oil and cook onion until translucent, about 5 minutes. Add carrots and potatoes, cook for 2 minutes.
3. Pour in dashi, soy sauce, ketchup, Worcestershire sauce, and grated apple. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes.
4. While vegetables cook, make the curry roux. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly browned. Add curry powder and garam masala, cook for 30 seconds.
5. Gradually whisk in 1 cup of the hot broth from the pot into the roux until smooth. Pour the roux mixture back into the pot and stir to combine. Simmer for 5 minutes until thickened.
6. Return fish fillets to the pot, spoon sauce over them. Simmer gently for 3-5 minutes until fish is cooked through. Adjust seasoning with salt and pepper.
7. Serve curry and fish over steamed rice.

Tips

• For a richer flavor, use homemade dashi or a good quality instant dashi.
• Leftover curry can be refrigerated for up to 3 days; reheat gently.
• Garnish with pickled ginger or fukujinzuke for authenticity.

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