Meat Smoke Fire

07446 960303 or 07780 605282
hello@meatsmokefire.co.uk

Crispy Sweet Potato Katsu Curry

Crispy Sweet Potato Katsu Curry

We love a Katsu Curry and our favourite has to be the Chicken Katsu at Biffen’s Kitchen in Croyde Bay, Devon. Obvously the picnic table overlooking Croyde’s amazing surfing beach helps.

This sweet potato version was inspired by a lunch I had when I visited the Big Green Egg team in Alresford, and they kindly took me to lunch. We visited The Tichborne Arms and I had a sweet potato katsu and it was very good. I didn’t miss the meat.

So this is my hybrid of the katsu we had at Biffen’s Kitchen and the one at the Tichborne Arms.

Cooking surfaces

Curry Sauce

Dutch Oven

Crispy Sweet Potato

Plate setter icon

BBQ Temperature

200°C

Ingredients

For the crispy sweet potato

  • 1 large sweet potato, peeled and sliced
  • 100g flour
  • Panko breadcrumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne
  • 1 egg, beaten
  • 30ml milk
  • 4 tbsp vegetable oil

For the sauce

  • 2 onions, medium, finely chopped
  • 2 carrots, finely cubed
  • 1 potato, large, finely cubed
  • 2 garlic cloves, finely chopped
  • 1 tbsp curry powder (we used mild madras)
  • 1 tbsp garam masala
  • 1 tbsp mango chutney
  • 50ml soy sauce
  • 1 chicken stock pot and 1 chicken oxo cube
  • 400ml coconut milk (70% coconut)
  • 400ml water
  • juice of 1 lemon

For the pineapple

  • 1 tin of pineapple, chopped
  • a generous sprinkle of Tajin
  • few mint leaves, finely chopped

For the pickled onions

  • 1 red onion, finely sliced
  • juice of half a lemon
  • 1 tsp salt
  • 1 tsp sugar

To garnish

  • handful of cooked soy beans (edamame)
  • few leaves of fresh coriander
  • slices of red chilli, optional

Method

For the pineapple

  1. Place the chopped pineapple, a sprinkle of Tajin and the mint in a bowl.  Give it a zhuzh!  Set aside until ready to serve.

For the pickled onions

  1. Place all the ingredients in a bowl.  Give it a zhush and set aside for at least an hour, until ready to serve. It’ll last for a week or two if you pop it in a Kilner jar.

For the curry sauce

  1. Setup your Egg for a direct cook with a pan at 200°C.
  2. Place the chopped vegetables (onion, carrot, potato) and garlic into a pan. Cook over a medium heat until the vegetables have softened.
  3. Then add spices, mango chutney, soy, chicken stock pot and cube, coconut milk, water (start with 300ml) and lemon juice.
  4. Give it a zhuzh and leave to cook for about 15 to 20 minutes.
  5. Whilst cooking the potato will break down and help thicken the sauce.
  6. Use a stick blender to ensure the sauce is smooth.  If the sauce is too thick, add some of the remaining water to achieve your preferred consistency.

For the crispy sweet potato

  1. Peel and slice your sweet potato into rounds, just under 1 cm thick.
  2. Mix the breadcrumbs with the cayenne and garlic powder.
  3. Using three bowls, one each for the flour, beaten eggs, and panko breadcrumb mix, dip your sweet potato slices first into the flour, then the egg and then the breadcrumbs.
  4. Setup your Egg for a indirect cook with your convEGGtor, stainless grid, and a cast iron skillet at 200°C.
  5. Pour your oil into the pan and allow to warm.
  6. Add your sweet potato and bake for 5 minutes a side until the breadcrumbs have become golden brown.
  7. You looking for the breadcrumbs to go golden and the sweet potato to soften enough to push in a fork.

    To serve

    1. Place some rice across one half of a bowl. Add some katsu sauce to the other half of the bowl.
    2. Add 3 or 4 pieces of sweet potato down the middle of the bowl so they sit across the rice and the sauce.
    3. Add some pickled onions, a few edamame beans and a couple of teaspoons of pineapple.
    4. Garnish with a bit of coriander, red chilli and a sprinkle of sesame seeds.

     

     

    0