A Japanese dish with its roots in Portugal, Kastu is both easy and delicious.
For the katsu:
|1||sweet potato (large), peeled and cut into 1cm thick disks|
|150g||plain white flour|
For the curry:
|2||brown onions, diced|
|3||garlic cloves, crushed|
|1||thumb sized piece ginger, peeled and grated|
|400ml||tinned coconut milk|
|1 tbsp||curry powder|
|2 tsps||garam masala|
|salt and pepper, to taste|
1. Preheat the oven to 180°C/160°C/gas mark 4.. Now, follow the method on our Schnitzel page to prepare the Katsu. Use the sweet potato instead of chicken. Do not fry the potato at this point only prepare.
2. Add 2 tbsps vegetable oil to a large pan and bring up to a medium temperature. Begin to fry the onions and carrots.
3. Once the onions and carrots are soft, add the garlic and ginger. Cook for 2 minutes.
4. Now, reduce the pan to a low heat and add the curry powder, turmeric and garam masala. Mix in and cook for 5 minutes, being careful not to burn anything.
5. Next, return to a medium heat, add the coconut milk and mix in. Now, cook down for 30 minutes stirring every couple of minutes. Once the sauce is done, blend into a smooth consistency.
6. Now, take a frying pan and add the remaining vegetable oil. Bring up to a medium-high temperature then begin to fry the sweet potato. Once golden brown on both sides, place the potato slices on rack/ grill/ tray and finish in the oven for 5 minutes.
7. To finish the dish, serve with rice.
Toppings such as mint, coriander, cucumber and onion add an element of freshness.