For the white rice:

• 2 1/2 cup medium-grain white rice cooked according to package directions

For the curry:

• 1 tablespoon avocado oil
• 1 onion large, diced
• 2 pound boneless skinless chicken breast or thighs, cut into bite-sized pieces
• 3 cup water
• 2 carrot cut into ½-inch discs
• 3 Yukon Gold potato large, cut into 1-inch pieces
• 1 apple small, peeled, cored and finely grated
• 2 teaspoon Kosher salt more or less to taste
• 1 teaspoon curry powder S&B brand preferred (or regular curry, but not madras)
• ½ cup frozen green peas

For the roux:

• 4 tablespoon butter
• 1/4 cup all-purpose flour
• 2 tablespoon curry powder S&B brand preferred (or regular curry, but not madras curry)
• 1/4 teaspoon cayenne pepper or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon honey
• 1 cup water

Fish Batter:

• 2 1/2 cup all-purpose flour
• 2 teaspoon baking powder
• 2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 cup milk
• 2 egg

For frying:

• 1 quart avocado oil

Fish:

• 3 pound cod or other firm white fish 1 five-ounce piece per serving

Sauce:

• 2 cup mayonnaise
• 2 tablespoon fresh lemon juice
• 1 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper

Chips:

• 2 pound small red potato cut into quarters
• 3 tablespoon extra virgin olive oil
• 2 clove garlic chopped
• 1 tablespoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon chili powder

• 11 ounce carrot
• 18 ounce cucumber
• 8 ounce purple cabbage
• 5 1/2 ounce enoki mushroom
• 20 ounce tempeh
• 1 1/4 cup fresh mint
• 2 ounce baby spinach
• 3 1/2 ounce sprouts
• 16 ounce avocado
• 14 ounce mango
• 20 nori sheet

For the sauce:

• 10 tablespoon tamari sauce
• 10 tablespoon lime juice
• 5 teaspoon chili powder