Curried Fishcakes by Eva Baughman - The Cook's Cook

Ingredients

• 907 grams (2 pounds) white durable fish (preferably rockfish, grouper or snapper)
• 3 large russet potatoes, peeled and diced into large cubes
• 2 tablespoons dried thyme
• 1 tablespoon dried oregano
• 4 tablespoons dried parsley
• 2 bay leaves
• 4 tablespoons curry powder
• 237 ml (1 cup) fish bouillon
• 237 ml (1 cup) vegetable bouillon
• 4 tablespoons brown sugar
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 2 teaspoons kosher salt
• 1 tablespoon chili powder
• 2 tablespoons roasted garlic
• Pinch of cayenne
• 57 grams (2 ounces) unsalted butter, cubed, at room temperature
• 3 tablespoons sliced fresh chives, or to taste
• Salt and freshly ground black pepper to taste
• 57 grams (2 ounces) butter, or as needed for frying