Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
Curried Rice with Eggplant
- Ingredients (Serves 4)
- *400g / 14oz ground beef and pork mixture
*2 green peppers
*1/2 cup / 100ml curry paste (commercial product)
*1 tbsp tomato ketchup
*1 tbsp tonkatsu sauce
(It is a sauce made from vegetables, spices and fruit -
available in Asian supermarkets)
*1 tsp soy sauce
*2 tbsp vegetable oil
*1-2 tbsp coriander seeds
1 Chop the onion and green pepper roughly.
2 Trim the eggplants and cut it into round slices, about 2cm thick, or cut them into half-moon shaped pieces. Soak them in the water. Drain the eggplants and pat it dry. Fry the eggplants in the hot oil until they are brown.
3 In a deep frying pan heat a little oil. Put the ground beef and pork mixture in the pan and sauté. When the meat is browned, add the onions. Add the greenpeppers before the onions get too soft.
4 Add the curry paste, tomato ketchup, tonkatsu sauce and soy sauce. Finally add the eggplants and mix well. Season with salt and pepper.
5 Grind coriander seeds finely in a suribachi (mortar) and add them. It gives the dish a nice aroma.
6 Ladle the warm curry over warm rice when serving.