In the realm of culinary history, the military has played a surprisingly influential role in facilitating the spread of ideas and recipes across the globe. Interestingly, curry, a popular dish in Japan, was actually introduced by the British military in the late 1800s, rather than directly through its Indian origins. Despite its differences from traditional Indian curry – the use of curry powder, milder spiciness, and thickening with flour – Japanese curry has become a beloved staple in Japanese households. In this recipe, I’ve substituted ground mince with soy mince, providing a unique twist on the classic dish.
Japanese keema curry with courgette fritters
The addition of courgette fritters brings texture and excitement to the dish, although they are optional. If you can’t find Japanese curry powder, regular curry powder can be used as a substitute (two tablespoons).
Prep 15 min
Cook 45 min
Serves 4
For the keema curry
8 dried shiitake mushrooms (20g)
120g dried soy mince
2 tbsp rapeseed oil
1 brown onion, peeled and finely chopped
2 carrots, trimmed and finely chopped (200g)
2 sticks celery, chopped into 5mm dice (130g)
1¼ tsp salt
4 tbsp (40g) plain flour
1½ tbsp Japanese curry powder (I recommend S&B’s oriental curry powder), or 2 tbsp regular curry powder
2 tbsp tomato ketchup
1 tbsp dark soy sauce
1 tbsp rice-wine vinegar
For the courgette fritters
3 tbsp cornflour
4½ tbsp plain flour (45g)
120ml fizzy water
100g courgette (ie, 1 small one)
100g spring onions, trimmed
Rapeseed oil, for frying
Sea salt, to finish
Jasmine rice, to serve
Begin by boiling the kettle. Place the dried mushrooms in a heatproof jug and pour over 500ml of just-boiled water. Put the soy mince in a separate heatproof bowl and cover with up to a litre of just-boiled water. Allow both to soak for five minutes.
Remove the soaked mushrooms, gently squeezing out any excess liquid and reserving it. Finely chop the mushrooms. Strain the soy mince in a sieve, discarding its soaking water, and set it aside.
Heat the rapeseed oil in a frying pan over medium-high heat. Once hot, add the onion, carrots, celery, chopped mushrooms, and salt. Cook, stirring occasionally, for 15 minutes or until softened and reduced in volume.
Add the flour and curry powder to the pan, stirring for a minute or two to cook out the flour. Then, add the drained soy mince. Gradually pour in the reserved shiitake stock, except for the last tablespoon to avoid any grit. Allow the mince to heat up for a couple of minutes, then stir in the tomato ketchup, dark soy sauce, and rice-wine vinegar. Let it simmer for another couple of minutes, then remove from heat and set aside.
To make the courgette fritters, start by preparing the batter. Combine cornflour and plain flour in a bowl, then add fizzy water and mix well until smooth.
Prepare the vegetables by cutting the courgette into thin strips using a peeler, and thinly slice the spring onions into ½cm-long strips. Dip the courgette and spring onions into the batter, ensuring they are well coated. Have a plate lined with kitchen paper ready.
In a nonstick frying pan, heat four tablespoons of rapeseed oil over medium-high heat until very hot. Test the temperature by dipping a wooden spoon into the oil – if bubbles form around the spoon’s edges, it is ready. Using a clean hand, scoop up a quarter of the courgette mixture, allowing any excess batter to drain off, and carefully drop it into the hot oil. Repeat with another quarter of the courgette mixture. Use a fish slice to spread out the fritters and cook for three minutes, flipping every minute, until they turn golden brown. Transfer the fritters to the lined plate, sprinkle generously with sea salt, and repeat with the remaining batter, adding more oil if necessary.
If the keema curry has cooled down, reheat it before serving. Divide the jasmine rice and curry among four bowls or plates. Garnish each portion with a courgette fritter and enjoy.
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