Today, we're going off the beaten path with grilled eel for a curry eel rice dish. The fried eel is crispy on the outside and tender on the inside, bursting with juice when you bite into it and served with a homemade curry sauce
When it comes to curry, the first and most common dish people think of is pork chop curry and rice.
The fragrant white rice is covered with golden pork chop and the rich curry sauce will make the cat's stomach eat another bowl
Ingredients for curry eel rice
Ingredients: unagi kabayaki, curry powder (curry cubes also available), potato, carrot, coconut milk (coconut milk can be replaced), rice, onion, cornflour, breadcrumbs, egg, sesame.
Step 1: Defrost kabayaki eel in advance, and this bag of 165G is just enough for one person.
Step 2: Wash potatoes, carrots and Onions, peel and dice.
Step 3: Heat oil in a wok, add the onion and stir until it is almost transparent. Add 2 tablespoons curry powder and stir over low heat until melted.
Step 4: Add the potatoes and diced carrots and stir-fry, then bring the water to a boil, then reduce the heat and simmer for about 10 minutes.
Step 5: Prepare the eel steaks while the stew is simmering. Prepare two shallow plates, one deep plate, with an egg in the deep plate, and two shallow plates with cornflour and breadcrumbs.
Step 6: Coat the defrosted eel with cornflour on both sides, roll it around in the egg mixture, then cover it with breadcrumbs, press firmly by hand and let stand for one minute. Heat the wok with 60% oil, add eel fillet, turn over and fry until golden brown on both sides, about 1 1/2 minutes
Step 7: When the potatoes and carrots have simmered for about 6 minutes, add the coconut milk to the pan, stir well, taste again, add salt according to personal taste, and let the sauce reduce;
Step 8: Place rice in a bowl, add eel, pour 2 tablespoons curry sauce and sprinkle with sesame seeds to serve
Pick up a piece of eel steak and bite into the mouth, only to hear the sound of crackling, and then the mouth is full of fragrance. The fish is not fishy at all, the meat is delicate and with a little Q. It can be best described by the eight words: crispy outside, tender inside, fresh and sweet and delicious
Eels are already semi-finished, so they don't need to be fried for too long and they don't need to be seasoned.
Is it very convenient? Daily cooking can be directly cut and then in accordance with the cornstarch - egg liquid - bread bran wrapped in the order of the coat, and then fried, with tomato sauce or thousand island sauce is also a good small snack ~
Look, the cut surface is white and golden matching, plus several other colors, just looking at it is already mouth-watering ~