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Categories:Viewed: 27 - Published at: 7 years ago
Ingredients
- VEGETABLES:
- 1 butternut squash, cut in thick slices
- (you can also use aubergine and sweet potato if you prefer)
- 1/2 cup plain flour
- Pinch of salt
- 2 cups crumb mix (bread crumbs + plain salt crackers ground finely to give a crunchy texture)
- 1 egg, beaten lightly
- Turmeric, coriander powder and salt according to taste, to add to the flour
- SAUCE:
- Onion, garlic, ginger, tomato, turmeric powder, cumin powder, coriander powder - mixed with water.
Method
- 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.
