Easy Aubergine Katsu Curry

Please note this recipe for Easy Aubergine Katsu Curry was made with Succulento Curry Sauce which was gifted to me. There was no obligation to use it in a recipe.

Easy Aubergine Katsu Curry – I already have a recipe for Katsu Curry two ways, with methods for chicken or aubergine Katsu and a from-scratch curry sauce. However, I’ve made this recipe using Succulento Curry sauce which makes for a fantastic and easy base for a Japanese style curry sauce and it takes half the time. Succulento are an Aberdeen based sauce company and their products are inspired by missing the home cooking of Nigeria, where the owners of the business are from. As well as the curry sauce I have used for this recipe, they also sell other sauces such as carrot ketchup, green jalapeño sauce and sweet and spicy ketchup! I personally prefer Aubergine Katsu, but you could also use chicken or pork in this recipe.

Recipe

Serves 2

Difficulty Level: Rookie

Ingredients:

• Large aubergine, cut into 1/2 inch slices
• Couple tablespoons plain flour
• Tin of coconut milk
• Two large handfuls of panko breadcrumbs
• Succulento Savoury Curry Sauce
• 5g fresh ginger
• Tablespoon honey
• Tablespoon soy sauce
• 150g sushi rice
• Coriander, sesame seeds and spring onions, to serve
• Sunflower oil
• Salt and black pepper

Method:

1. Set out three plates. Put the sliced aubergine on to one plate, a couple tablespoons of the coconut milk in another and the breadcrumbs in the third.

1. Heat two frying pans over a medium heat.
2. Add about an inch of sunflower to one, and heat over a medium high heat for a couple of minutes or until 180C when tested with a probe thermometer. Add the breadcrumbed aubergine slices and fry until golden, about 3 minutes on each side. Drain on kitchen paper.
3. In the other frying pan, add about 4 tablespoons of Succulento Curry Sauce. Gradually add the coconut milk in, stirring constantly. Grate the ginger and add this to the sauce along with the sugar and soy sauce. Simmer for a few minutes and taste for seasoning.
4. Meanwhile, cook the sushi rice. Rinse the rice in a sieve for around a minute until the water runs clear. Drain the rice and add to a saucepan. Add 200ml boiling water and a teaspoon of salt, stir once, and then cover and turn the heat to low. Simmer for 10 minutes then turn off the heat. Pour the rice into a sieve, put on top of the saucepan and cover with a lid to steam dry for 5 minutes.
5. Serve the Aubergine Katsu with the curry sauce and the sushi rice on the side. Top with a garnish of sesame seeds, spring onions and coriander leaves. Enjoy!
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