26 May, 2012
Hmm. This recipe doesn’t have an interesting story behind it. I just wanted an excuse to cook Japanese karé because it’s brown, tasty and has lots of sauce.
For the uninitiated, Japanese curry is a completely different beast from your Indian or SE Asian curries. It’s thicker, sweeter and more like a stew….if I were to visit a Japanese curry in the zoo, it would be over in the children’s section amongst the rabbits and fluffy lambs. It’s a very friendly curry because it doesn’t have much of a bite and is very simple to make.
The salmon fishcakes are more fiddly, but are worth the effort. Fillet of salmon is poached in a savoury milk, then mashed with potato, peas and corn and bound together with a little Kewpie mayonnaise. Everything is made into little (or big, if you prefer) patties and coated in panko before being shallow fried to a golden brown crispiness. Besides being quite delicious, they are very efficient transporters for aforementioned curry.