Japanese Chicken Katsu Curry
Craving authentic Japanese Chicken Katsu Curry? Learn to make this comforting classic at home with my step-by-step recipe. Perfect for any meal!
GET THE RECIPE
Servings: 4
Prep: 25 mins
Cook: 25 mins
Facebook
X
Pinterest
WhatsApp
Email
I'm Igot Rithm, a co founder and contributor to Our Virtual Kitchen along with my husband Algo.
SEE ALL MY RECIPES Today we’re traveling to the sun-drenched beaches of Goa with a dish that is the very soul of its coastal cuisine: Goan Fish Curry. This iconic recipe is a beautiful testament to Goa’s unique history, a melting pot of Indian and Portuguese influences, blessed by the abundant Arabian Sea.
For centuries, seafood has been the cornerstone of Goan life, and no ingredient is more revered than fresh fish. This curry isn’t just a meal; it’s a story, a celebration of flavour that balances fiery heat, tangy sourness, and the rich creaminess of coconut in a single, spectacular spoonful.
The Heart of Goan Cuisine: Fish
In Goa, the day’s catch often dictates the evening’s meal. From kingfish and pomfret to mackerel and sardines, the local fish is transformed into culinary magic. This particular curry represents the quintessential Goan Hindu style, distinct from the Vindaloo which carries a stronger Portuguese flair.
It is characterised by its use of a vibrant red coconut-based masala, ground from Kashmiri red chilies which lend colour without overwhelming heat, and the unique souring agent, kokum. While many coastal regions in India have their own fish curries, the Goan version stands out for its specific spice blend and the subtle sweetness of coconut that tames the fiery and tart elements.
Making this curry is my way of bottling the essence of the Goan coastline—the scent of the sea, the rustle of palm trees, and the warmth of its people. It is a dish I believe everyone should experience, a true masterpiece of Indian seafood cookery.
Ingredients
For the Masala Paste:
- 1 cup fresh grated coconut (or frozen, thawed)
- 6-8 Kashmiri dried red chilies, stems removed
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1-inch piece of ginger, chopped
- 5-6 cloves of garlic
- 4-5 peppercorns
For the Curry:
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 500g firm, white-fleshed fish (like kingfish, cod, halibut, or snapper), cut into 2-inch cubes
- 1 cup hot water
- 5-6 pieces of kokum (or 1 tablespoon tamarind paste soaked in ¼ cup warm water)
- 1 teaspoon salt, or to taste
- Fresh coriander leaves, for garnish
Suggested Equipment
- Heavy-bottomed pot or kadai
- Spice grinder or a powerful blender
- Small pan for dry roasting
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
Instructions
- Prepare the Masala Paste: First, dry roast the Kashmiri red chilies, coriander seeds, and cumin seeds in a pan over low heat for about 2 minutes until they become fragrant. Be careful not to burn the chilies. Let them cool completely.
- Grind the Paste: In a grinder, combine the roasted spices with the grated coconut, turmeric powder, ginger, garlic, and peppercorns. Add a small splash of water and grind it all together into a thick, smooth, and fragrant paste. Set this aside.
- Sauté the Aromatics: In a heavy-bottomed pot or kadai, heat the coconut oil over medium heat. Once the oil shimmers, add the finely chopped onion and sauté until it turns soft and translucent, about 5-7 minutes.
- Cook the Curry Base: Lower the heat and add the prepared masala paste to the pot. Stir it constantly for about 4-5 minutes, cooking until the oil begins to separate from the paste. This step is crucial for deepening the flavour.
- Simmer the Gravy: Pour in one cup of hot water and add the kokum pieces. Stir everything together, add the salt, and bring the curry to a gentle simmer. Let it cook for about 5-7 minutes for the flavours to meld.
- Add the Fish: Gently place the fish cubes into the simmering gravy. Be careful not to stir too vigorously to prevent the fish from breaking apart. Spoon some of the gravy over the fish and let it cook for just 5-7 minutes, or until the fish is opaque and cooked through. Do not overcook the fish.
Notes
- Choosing the Fish: The best fish for this curry is a firm, meaty variety with mild flavour. Kingfish, pomfret, snapper, and halibut are excellent choices. If you are using a more delicate fish such as cod, be extra careful not to overcook it.
- Kokum Substitute: Kokum provides a unique, fruity sourness. If you cannot find it, tamarind paste is the best alternative. Simply steep 1 tablespoon of paste in ¼ cup of warm water, strain, and use the liquid.
- Adjusting the Spice: The heat level in this curry comes from the Kashmiri chilies, which are more about colour than heat. For a spicier curry, you can add 1-2 small, hotter chilies (like a bird’s eye chili) to the masala paste.
- Make-Ahead: You can prepare the masala paste a day in advance and store it in the refrigerator. The flavour of the curry often deepens if you make it a few hours ahead and simply reheat it gently before serving.
- Vegan Alternative: To make a vegan version, you can substitute the fish with firm tofu or pan-fried vegetables like cauliflower and potatoes. Simply add them to the gravy and simmer until tender.
Nutrition
Approximate Value Per Serving – Based on 4 Servings
- Calories: 380 kcal
- Protein: 35g
- Carbohydrates: 12g
- Fat: 22g
- Sodium: 650mg
Note: These values are estimates and can vary based on specific ingredients and portion sizes.
Have You Tried This Recipe?
If so, post a comment and give it a rating. We’d love to hear your thoughts and get some feedback!
More Recipe Ideas
Gong Bao Ji Ding (Kung Pao Chicken)
Master the authentic flavours of Sichuan Kung Pao Chicken (Gong Bao Ji Ding). This classic dish features tender chicken, fiery chilies, and numbing peppercorns.
Hoành Thánh Chay (Vietnamese Vegetarian Wontons)
Savour the deliciousness of Hoành Thánh Chay, a delightful vegan take on the traditional Vietnamese wonton, packed with sweet potato and water chestnut.
Mushroom Bourguignon
Learn how to make a rich, savoury Mushroom Bourguignon. This vegetarian twist on the French classic offers deep umami flavours and a comforting, rustic finish.
Bubble and Squeak
Explore the origins and simple steps to make authentic Bubble and Squeak. A hearty, waste-reducing British classic featuring cabbage and mashed potato.
Súp Hoành Thánh (Pork Wonton Soup)
: Learn how to make Súp Hoành Thánh, a classic Vietnamese pork wonton soup featuring a savoury broth and delicate handmade dumplings. Perfect comfort food!
Suan La Fen (Hot and Sour Noodle Soup)
Discover the bold, tangy flavour of Suan La Fen – a classic Sichuan hot‑and‑sour noodle soup you can whip up in 20 minutes
Ensalada de Alubias Blancas (White Bean Salad)
A fresh Spanish white bean salad with tomatoes, green capsicum, olives, and a zesty vinaigrette—perfect for light lunches and Mediterranean gatherings.
Salade de Carottes Rapées (Carrot Salad)
Try my Salade de Carottes Rapées, a vibrant, no-cook French salad made from grated carrots, herbs, and a zesty dressing. Perfect for spring or autumn!
Tortellini alla Panna
Discover how to make authentic Tortellini alla Panna with a creamy sauce, Parmigiano-Reggiano, and rich Italian tradition.
Orecchiette con Cime di Rapa
Discover authentic Orecchiette con Cime di Rapa with this easy recipe. Learn the origins, tips, and step-by-step instructions for a classic Italian dish.
Rigatoni Alla Genovese
Discover my authentic Rigatoni Alla Genovese recipe—slow-cooked onions, tender beef, and perfect rigatoni for a true taste of Naples.