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Aubergine Katsu Curry with Japanese Curry Sauce & Quick Pickled Veg
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Aubergine Katsu Curry with Japanese Curry Sauce & Quick Pickled Veg

1 h 50Pour 2Nutri-Score C€€
par @alfiecooks34 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • aubergine (whole, roasted then peeled)Fruits et légumes2 morceaux
  • soy sauce (for marinating the aubergine)Épicerie30 ml
  • plain flour (for the coating)Épicerie100 g
  • plant milk (for the coating)Boissons200 ml
  • panko breadcrumbsBoulangerie100 g
  • garlic powder (1 tbsp)Épices15 g
  • smoked paprika (1 tbsp)Épices15 g
  • neutral oil (for frying)Épicerie500 ml
  • salt (to season)Épices5 g
  • black pepper (to season)Épices2 g
  • onion (finely chopped)Fruits et légumes1 morceau
  • carrot (finely chopped)Fruits et légumes1 morceau
  • oil (for the curry sauce)Épicerie15 ml
  • garlic (cloves, grated)Fruits et légumes5 morceaux
  • ginger (thumb-sized piece, grated)Fruits et légumes20 g
  • curry powder (1 tbsp)Épices15 g
  • ground coriander (1 tbsp)Épices15 g
  • ground cumin (1 tbsp)Épices15 g
  • turmeric (1 tsp)Épices5 g
  • plain flour (1 tbsp, for the curry sauce)Épicerie15 g
  • soy sauce (1 tbsp, for the curry sauce)Épicerie15 ml
  • vegetable brothÉpicerie500 ml
  • coconut milkÉpicerie200 ml
  • cucumber (sliced)Fruits et légumes1 morceau
  • radish (sliced)Fruits et légumes100 g
  • shallot (sliced)Fruits et légumes2 morceaux
  • red chilli (sliced)Fruits et légumes1 morceau
  • garlic (cloves, for the pickle)Fruits et légumes4 morceaux
  • salt (2 tbsp, for the pickle)Épices30 g
  • sugar (2 tbsp, for the pickle)Épicerie30 g
  • boiling waterBoissons250 ml
  • lime juice (or vinegar)Fruits et légumes100 ml
  • honey (1 tbsp)Épicerie15 g
  • basmati rice (cooked, to serve)Céréales150 g
  • spring onion (small bunch, sliced)Fruits et légumes1 morceau
  • lime (wedges, to serve)Fruits et légumes1 morceau
  • crispy chilli oil (2 tbsp, to serve)Épicerie30 ml

par portion

Nutrition

1 362kcal

Glucides
123 g
Protéines
21 g
Lipides
88 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Saladier
  • Poêle
  • Casserole
  • Blender
  • Râpe
  • Écumoire

pas à pas

Préparation

  1. Roast the aubergines

    • Preheat the oven to 200 °C (or use an air fryer).
    • Lightly oil the aubergines and season with salt and pepper.
    • Roast until completely softened.
    Étape 1

  2. Steam and peel

    • Place the roasted aubergines in a bowl, cover with clingfilm and let them steam and cool.
    • Peel the aubergines, slightly flattening them with your hands.
    Étape 2

  3. Marinate in soy sauce

    • Lay the aubergines on a plate or tray and season well with soy sauce.
    • Leave to marinate in the fridge, or cook straight away.
    Étape 3

  4. Make the curry sauce

    • Finely chop the onion and carrot, then sauté with a pinch of salt in the oil until soft.
    • Grate in the garlic and ginger and fry for a few more minutes.
    • Add the curry powder, ground coriander, cumin and turmeric, cook out for 2 minutes, then add the flour and cook for another minute.
    Étape 4

  5. Finish the curry sauce

    • Add the vegetable broth a ladle at a time, stirring until thickened, until a thick sauce forms.
    • Add the coconut milk and soy sauce, then season to taste.
    • Blend until smooth if you like.
    Étape 5

  6. Make the quick pickled veg

    • Mix the salt, sugar, boiling water, lime juice, garlic, honey and a crack of black pepper, stirring to combine.
    • Pour the brine over the sliced cucumber, radish, shallot and chilli.
    • Leave to pickle for at least 30 minutes, ideally overnight.
    Étape 6

  7. Set up the coating station

    • Fill one tray with flour, one with plant milk and one with panko breadcrumbs.
    • Season the flour and breadcrumbs with salt, pepper, garlic powder and smoked paprika.
    Étape 7

  8. Coat the aubergine

    • Carefully coat each aubergine first in the flour, then the milk, then the breadcrumbs.
    • Make sure each layer covers the aubergine well.
    Étape 8

  9. Fry until golden

    • Heat the oil to medium-high, then carefully place the aubergine in the oil, one at a time if using a smaller pan.
    • Cook for 3–4 minutes on each side until golden and crisp.
    • Drain off excess oil on kitchen paper.
    Étape 9

  10. Serve

    • Serve the aubergine katsu with basmati rice, plenty of curry sauce and the pickled veg.
    • Top with spring onions, a wedge of lime and crispy chilli oil.
    Étape 10
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