Seafood Goodness in a Curry

Seafood Curry

With so many meat dishes on offer at practically every restaurant in the country, it can be challenging to find something to satisfy a craving for fish and seafood that's properly cooked. By "properly cooked," I mean nicely seasoned, cooked to a toothsome texture, crisp to the bite, and tender within.

This is particularly true of Japanese curry which is one of my favourite dishes ever. Most restaurants that offer yoshoku [western or other foreign dishes adapted to Japanese palates] serve beef and chicken curries, with tonkatsu or torikatsu as alternatives for those who want a deep-fried pork or chicken cutlet as their protein of choice.

Look at all that seafood!

Thank goodness, then, that Japanese curry restaurant CoCo Ichibanya serves a nice seafood and spinach curry over rice. It comes with a good amount of prawns and two breaded fish steaks, accented with fresh spinach in a rich, mildly spicy curry gravy.

Generously portioned for one, it makes an excellent, well-flavoured, nicely textured meal. My only point of concern, however, is the fish steaks: they were rather on the salty side. If the good folks at CoCo Ichibanya could adjust the seasoning on the fish, the seafood and spinach curry would be perfect.

Creamy Veg Croquettes and Fried Eggplant

While the curry and rice do very well on their own, please note that CoCo Ichibanya offers numerous delectable sides. For preference, I usually go with the crisp on the outside / lusciously creamy and savoury within vegetable croquettes and the simple but excellent fried eggplant.

Anyone have any Japanese curry recommendations out there? Hit me up and let me know!