Katsu Curry (Wagamama style)
- 2 slices of butternut squash (per person)
- 2 slices of sweet potato (per person)
- 2 slices of aubergine (per person)
- 2 eggs mixed in a bowl
- 1/2 packet of water crackers in a bowl (crumbed to resemble rough bread crumbs)
- 3 spoons of plain flour (in a bowl)
- 3 spoons full of olive oil
- 2 spoons of garam masala
- 1 spoon of turmeric
- 1 soup spoon of medium curry powder
- 1 soup spoon of ground coriander seeds
- 1 garlic finely chopped
- 1 piece of ginger the size of a garlic clove finely chopped
- 1/2 onion finely chopped
- 300grs of risotto rice (to make the sticky rice)
- salt and pepper to taste.
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. And is ready to go over the rice.
“The veg” the aubergine is fried from raw, however the butternut and the sweet potato are part-cooked in water for only 3 minutes, to make these is very simple you need a pan with vegetable oil very hot (or a dip fryer) and each slice of veg goes in the flour first, then the egg and finally in the cracker crumbs (normally Panko crumbs are used, but I feel crackers are just as good and cheaper) then in the fryer until golden brown (don’t forget to turn them) . Once done they should drain a little in some kitchen paper, then served with the rice and curry sauce also with a little mixed leaves salad (also supposed to have a little pickled ginger, I didn’t get enough time to make that 😀 ) see pictures.
So that is how you make it at home if you time it right all will come out hot, if not stick it in the oven for a blast before serving hehe (minus the salad) Have fun, I know I did.