This aubergine katsu curry is absolutely delicious. Tender aubergine encased in crispy golden panko breadcrumbs with a delicious sweet and sour curry sauce.
The default recipe serves 2.
For the curry sauce:
- 1 tbsp vegetable oil
- 1 onion, roughly chopped and blitzed in a blender or food processor (see note 1)
- 100g potatoes cut into small cubes (around 1.5cm/0.6in thick)
- 50g carrots cut in half lengthways and then into 1cm/0.4in thick slices (see note 2)
- 1 garlic clove, finely chopped or crushed
- 2 tsp ginger paste
- 1 tsp turmeric
- 1 tbsp curry powder (see note 3)
- 2 tsp plain/all-purpose flour
- 250ml / 1 cup vegetable stock
- 125ml / 1/2 cup coconut milk (see note 4)
- 1 tsp light soy sauce
- 1 tsp sugar
For the aubergine:
- 300g large aubergines, sliced lengthways into 2cm/0.6in thick pieces.
- 50g plain flour
- 2 eggs, beaten
- 100g panko breadcrumbs (see note 5)
- 125ml / 1/2 cup vegetable oil, for frying (see note 6,7)
- Heat the oil over medium-high heat in a saucepan. Saute the potatoes and carrots for around 4-5 minutes until softened on the edges. Add the garlic and ginger and cook for a further minute.
- Add the pureed onion to the pan and cook for a couple of minutes.
- Add the turmeric and curry powder and mix together and cook for another minute until aromatic. Tip in the flour and stir everything together for a further minute.
- Pour the vegetable stock into the pan, a little at a time, stirring consistently.
- Add the coconut milk into the pan and mix together well. Add the soy sauce, sugar and season well.
- Place a lid on the pan and leave over low heat for around 20 minutes, while you prepare the aubergine. (see note 8)
- Layout the flour, beaten eggs and breadcrumbs in large shallow bowls or rimmed plates.
- Lay the aubergines in the flour and then flip them over so they are fully coated. Work in batches if needed.
- Transfer the floured aubergines into the beaten eggs, coating fully, and then press both sides of each in the breadcrumbs so they are fully covered. Set aside onto a plate.
- Heat the oil in a large frying pan until it reaches 180C/350F (see note 9). Carefully place the breaded aubergine slices into the oil, laying them away from you with tongs. (see note 10).
- Fry each piece of aubergine for 4-5 minutes until the breadcrumbs are golden. Turn each piece halfway through the cooking time. Transfer to paper towel once cooked to remove any excess oil.
- Serve with rice and salad.
- If you prefer a chunkier sauce then you can finely dice the onion instead of blending/pureeing. In this case, add the diced onion to the pan at the same time as the carrot and potato.
- The carrots and potatoes can be left out if you want a really smooth curry or a simpler option.
- Use mild curry powder if you want a mild curry (or hot if you want it spicier)
- Use full-fat coconut milk for the richest and creamiest sauce, but light milk can be substituted if you want a lighter option.
- Panko breadcrumbs are the authentic choice for this recipe, plus they will give you a crisper coating. However, you can use dried breadcrumbs instead.
- You don’t need to fry the aubergine in a lot of oil – around 2-3 cm or 1 inch is more than enough.
- You can use any oil that has a high smoke point – sunflower oil or canola/rapeseed oil also work well.
- If the sauce is too thin when you come to serve it then remove the lid and increase the heat and simmer for a few minutes.
- To make sure that the oil is hot enough you can drop a little of the batter into the oil and if it immediately bubbles and simmers it’s hot enough. You can also dip in some wooden chopsticks or the end of a wooden spoon and if it fizzes then the oil is good to go.
- Don’t overcrowd the pan as the more aubergine pieces you add the more you will reduce the temperature of the oil. Work in small batches.
- For best results serve the aubergine freshly cooked as the crumb coating will soften if cooled and reheated.
- The curry sauce can be kept in the fridge for 3 days or will freeze for up to 3 months, however, I recommend removing the potatoes before freezing as they will disintegrate after thawing.
- To make this recipe vegan simply mix a little water or coconut milk into the flour to turn it into a thick batter to coat the aubergine slices before breadcrumbing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Hob / Stove
- Cuisine: Japanese
- Serving Size: 1
- Calories: 700
- Fat: 42g
- Carbohydrates: 68g
- Protein: 16g
Keywords: Japanese, dinner, curry, katsu, aubergine, vegetables, vegetarian, panko, rice