Article 3 September 2021

Recipe of the week: Aubergine Katsu Curry

Aubergine Katsu Curry

Serves 4

IngredientsMethod
Plain Flour 60g
Aubergine 2
Panko Breadcrumbs 100g
Vegetable Oil 60ml
Finely Diced Onion 150g
Crushed Garlic Cloves 15g
Curry Powder 45g
Honey 30g
Coconut Milk 400g


1. Cut the aubergine into 1inch slices.
2. In a large bowl, combine 3/4 of the flour with enough water to make a runny paste, then season and add the aubergines, tossing until they are all coated. Tip the panko breadcrumbs onto a plate and dip in each aubergine slice, turning to coat and pressing down to help the crumbs stick.
3. Heat the oil in a fryer to 180c and add the coated aubergine a few at a time, brown all over then drain well, transfer to a tray, and place into the oven on 180c for 8-10 minutes or until tender. Keep hot.
4. Heat a little oil in a pan. 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 flour and the honey, and stir to a paste. Add in the coconut milk a little at a time, stirring to make a smooth sauce, simmer over low heat for 10 mins, adding a splash of water if it gets too thick.
5. Serve the aubergine alongside the curry sauce

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