Vegetarian Yasai Katsu Curry Wagamama Style Food
VEGETARIAN YASAI KATSU CURRY (WAGAMAMA STYLE!)
Steps:
- 1. Cook your rice, according to instructions on the packet. 2. Slice the butternut squash and boil slices soft (not too soft or they will fall apart. Drain and set aside to cool. 2. Grind the bread crumbs and crackers together. Beat an egg. Set to side. Keep the flour ready (mix in spices if desired). 3. Make the curry sauce, either by mixing your spices with some water and cooking for 15 mins (adding more water if required) until you reach a desired creamy texture. Alternatively, cheat and buy a packet of ready made curry sauce in the store. 4. Heat vegetable or light olive oil in a frying pan. 5. Dip the slices in the flour mix, then egg, then breadcrumb mix. 6. When you have 4 slices ready, start frying. Make sure the oil is hot to give a crispy texture but that it does not burn. 7. When ready, place on paper to drain excess oil. 8. When all slices are done, invert a cup of sticky rice on a place, serve with a few fried slices and pour curry sauce over. I usually add a green or red vegetable or sallad that I have home to give some colour too.
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YASAI KATSU CURRY (WAGAMAMA STYLE DISH, MY WAY)
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3.8/5 (4)Category Main DishCuisine enTotal Time 50 mins
- All the above ingredients are depending on the number of people but based initially on 4. the risotto rice to be sticky rice I done it as follows, cooked it in very little water just to cover the rice, and as it cooked and drank the water I added more (hot) water to it, once virtually cooked, put it in a sieve drain passed a little boiling water through, and drained it again but not entirely, put it back in the pan with a lid on and let it rests a good 4-5 minutes.
- The curry sauce you can make this in advance and heat it near the time to put over rice and fried stuff (I decided not to cover fried stuff as wanted to show it in the photo).
- Put a little pan on the stove with a little olive oil about 3 spoons full, once hot add the very finely chopped, garlic, onion, and ginger, let these cook until golden, at this stage add all the powders, garam masala, turmeric, med curry powder, ground coriander seeds and a little seasoning salt and pepper.
- Let these cook until it forms a paste add about 2 glasses of water, and once boiling, mix in a glass two spoons of plain flour and some warm water, mix well so it has no lumps, must be gravy consistency, then pour half into the boiling curry and stir briskly, once that is farly thick blitz it with the blender to smoth out the pieces of garlic, onion and ginger add a little more flour and water to it and mix again briskly until it gets like a very thick gravy.
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