Peel and wash the potatoes. Place the potatoes and the fennel top in a large saucepan, and cover with water. Add 1 tablespoon curry powder and a pinch of salt, and cook until tender, about 25 minutes.

Drain potatoes well, and pass through a food mill into a large bowl. Add 8 tablespoons of butter and the flour, stirring to incorporate. Add the remaining curry powder and the currants. Season with salt and pepper.

Heat oven to 350 degrees. Line a baking sheet with parchment paper. Using an ice-cream scoop, scoop potato mixture into 2-inch balls. With lightly floured hands, form balls into 3-inch round by 1/2-inch thick cakes.

Melt remaining 3 tablespoons butter, and brush cakes with it. Once the cakes have absorbed the butter, brush with egg. Sprinkle each cake with 1/8 teaspoon cumin seeds, and gently press seeds into each cake to adhere.

Heat 1 tablespoon clarified butter in a saute pan set over medium heat. Place 3 cakes in saute pan, cumin seed-side down, and cook until golden, about 1 to 2 minutes. Turn cakes, and transfer to a baking sheet. Repeat with remaining cakes.

Transfer baking sheet to oven, and bake until the cakes are heated through, about 3 minutes.

Makes 18 cakes.