Aubergine Katsu Curry Food

AUBERGINE KATSU CURRY

Steps:

• 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.

AUBERGINE KATSU CURRY

Steps:

• 1. In a large pan on medium-low heat, add a splash of oil. When hot, add the chopped onion, garlic, ginger and carrot, coriander stalks and spices for 15 minutes, stirring regularly. You want it to start to caramelise. 2. Stir in the cornflour, followed by mango chutney and then pour in 700ml of boiling water and leave to cook for 15 minutes on a high heat, or until reduced to a nice sauce consistency, stirring occasionally. 3. While the sauce is cooking, it's time to cook the rice. Wash the rice in cold water 4/5 time to remove the starch. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off, add the sesame oil and seasoning to taste and leave with the lid on. 4. If you want your sauce smooth, simply blitz it in a food processor or leave it be with delicious chunks of veggies. You decide!
• 1. The batter. Put the cornflour (or flour), salt, pepper, garam masala and milk into a mixing bowl and whisk to a smooth batter. Pour the breadcrumbs into a separate container. 2. Cut the aubergine into 1cm slices. Then one by one, put into the batter and cover. Pick out the battered slice and roll it around in the breadcrumbs, covering it completely. Repeat to coat all the slices. 3. Then pour vegetable oil into a frying pan until it's 2cm deep on a medium heat. You will know it is hot enough when you place a breadcrumb in the oil and it bubbles! Carefully add the aubergine slices and fry for 3-4 minutes on each side, until crispy and golden. Transfer to the kitchen paper for a minute to soak up any excess oil. (If you want a healthier approach, you can pop them in the oven at 200c for 20-25 minutes with a drizzle of oil over each piece.)
• 1. Using a mandoline or finely slicing your red cabbage, add to a bowl with 1 tsp sesame oil, lemon juice and seasoning. Get your hands in and combine well crunching the slaw together. You can also add grated carrot and white cabbage also.
• When you are ready to munch, add the rice to one side of your plate, add the aubergine and next to the rice, cover with the thick sauce, add your pickled pink onions and red cabbage slaw. OPTIONAL - Add black sesame seeds for extra presentation points! BIFF, BOSH, KATSU NOSH!