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.

Preparation

  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.
  3. Grind the bread crumbs and crackers together. Beat an egg. Set to side. Keep the flour ready (mix in spices if desired).
  4. 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.
  5. Heat vegetable or light olive oil in a frying pan.
  6. Dip the slices in the flour mix, then egg, then breadcrumb mix.
  7. 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.
  8. When ready, place on paper to drain excess oil.
  9. 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.