Japanese recipe for 4 people, takes only 45 mins; recipe has plain flour, aubergine, breadcrumb, vegetable oil, basmati rice, onion, garlic clove, curry powder, clear honey, coconut milk and cucumber.
Aubergine katsu curry
Course: Japanese
Servings
4
servings
Prep time
15 mins
Ingredients
- Vegetable Oil: 4 tbsp vegetable oil
- Garlic Clove: 4 garlic cloves, crushed
- Onion: 1 large onion, finely chopped
- Curry Powder: 3 tbsp curry powder
- Aubergine: 2 aubergines, sliced into 1/2 cm discs
- Cucumber: 1 large cucumber
- Plain Flour: 4 tbsp plain flour
- Breadcrumb: 100g dried breadcrumbs (see tip, below left, for how to make your own to save money)
- Basmati Rice: 250g basmati rice
- Coconut Milk: 400ml can coconut milk
- Clear Honey: 2 tbsp clear honey
Directions
- In a large bowl, combine 3 tbsp flour and enough water to make a runny paste, then season and add the aubergines, tossing until they are all coated. Tip the breadcrumbs onto a plate and dip in each aubergine slice, turning to coat and pressing down to help the crumbs stick.
- Heat oven to 180C/160C fan/gas 4. Heat a drizzle of oil in a frying pan. Cook the aubergine slices in batches for 5 mins each side or until tender, adding a little more oil between batches. Transfer the slices to a baking tray as you go. Once all the aubergine slices are browned, place the tray in the oven and cook for 10-15 mins while you make the sauce. Cook the rice following pack instructions.
- Wipe out the pan and heat another drizzle of oil. Add the onion and cook for a few mins to soften. Stir in the garlic and curry powder for 1 min, then add the remaining 1 tbsp flour and the honey, and stir to a paste. Splash in the coconut milk, a little at a time, stirring to make a smooth sauce, then simmer over a low heat for 10 mins, adding a splash of water if it gets too thick. Peel the cucumber into long strips with a peeler. Drain the rice and serve with the crispy aubergine slices, curry sauce and cucumber ribbons.
