Curry

• 2 small onions diced
• 2 cloves garlic smashed
• 1 large carrot grated
• 2 tablespoon sliced katsuobushi (can use soy sauce as an alternative)
• 2 tsp cumin
• 2 tsp turmeric
• 1 tsp miso paste
• 3 tbsp plain flour
• 1 tbsp brown sugar
• 700ml veg stock
• 1 tsp garam masala
• 3 tbsp lemon juice

Cornmeal Coke Batter

• 1 cup flour
• 1 cup cornmeal
• 1 cup coke
• 1 cup water
• 1 tsp salt
• 1 tsp smoked paprika
• 1 head of cauliflower cut into small florets

Katsu curry has been blowing up in the western world the last few years, but it has been a regular in Japan since the early 1990s, owing its popularity to the influence of the British navy and the rise of Indian restaurants within the country. We’ve swapped the traditional bread crumb for a cornmeal and coke batter, and the pork loin for cauliflower. We like it served with white rice, but noodles work wicked. The ingredient list may seem a little daunting, but if you plan ahead a little this recipe couldn’t be simpler, take our advice and read ahead, plan and you’ll be eating within 30 mins.

Fire up a good size wok or saucepan, add a good glug of oil, onions and garlic. Sautee them for 2 or 3 mins and through in the carrot, knock the heat down right low and throw a lid of it.

While that’s ticking away get the rice on, cook it however you like; sticky, dry, spiced whichever you fancy. Our favourite way? Baked for sure! Bring a pan of the stock up to the boil and par boil the cauliflower for 2 mins and drain but reserve the stock. Back to the katsu, lid off and in with the cumin, turmeric, miso and katsuobushi. Cook that out before chucking in the plain flour, again cook that out for 1 or 2 minutes. Turn the heat up to medium and add the retained stock little by little stirring all the time, bring it to a simmer and add the sugar and garam masala.

Curry sauce is bubbling nicely so time for the batter, in a large mixing bowl whisk together the flour, cornmeal, coke, water and spices to a smooth consistency. While the batter is resting heat a small pan (we use a baby high sided wok) with enough oil to deep fry. Coat your cauliflower in flour and the cornmeal batter and deep fry it 4 or 5 pieces at a time. The cornmeal batter is super light so it will only take about 3 or 4 mins to cook.

In the meantime, your rice will have finished cooking and the curry should have thickened nicely, we like to blitz the sauce smooth but if you are feeling lazy leave it lumpy and call it rustic. Add the lemon juice to taste, and thin with a little stock if needed. Time to plate it, curry sauce on bottom, pile the rice and battered cauliflower on top and tuck in.

GP