Brussels sprout curry

Adam Liaw’s on a mission to cure brussels sprouts of their terrible reputation! The secret to top-notch brussels sprouts is deep-frying. This cooking method unlocks their natural sweet flavour for a curry that will have cure any brussels sprout haters in sight.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 litre vegetable oil, for deep-frying
• 300 g brussels sprouts, trimmed and halved
• 1 red onion, cut into eighths
• 2 sprigs curry leaves, plus extra to serve
• ½ tsp yellow mustard seeds
• 1 small red chilli, thinly sliced
• ½ small brown onion, finely chopped
• 3 cm x 2 cm piece ginger, thinly julienned
• 3 garlic cloves, finely chopped
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp paprika
• 1 tsp garam masala
• 3 tomatoes, roughly chopped
• Salt
• Lemon wedges, to serve

Instructions

1. Heat enough vegetable oil to deep-fry in a large saucepan to 180˚C. Once hot, deep-fry the brussels sprouts and red onion segments for 3 minutes, or until well-browned, taking caution as the sprouts will spit heavily for the first 30 seconds – keep a pot lid handy! Use a slotted spoon to remove the vegetables from the hot oil to a wire rack. Deep-fry some curry leaves if you like, to garnish the curry later on.
   
2. Heat 2 tbsp vegetable oil in a second large saucepan over medium heat. Once hot, add the mustard seeds, curry leaves and chilli and cook, stirring for 1 minute. Add the onion, ginger and garlic to the pan, then cook, stirring, for 2 minutes further. Add the ground spices and tomato to the pan and bring to a simmer. Cook for 5 minutes, or until the tomato has broken down and thickened. Stir the fried vegetables through the curry and season to taste with salt.
   
3. Spoon the brussels sprouts curry onto a large serving plate and sprinkle with deep-fried curry leaves (if using). Serve with lemon wedges on the side.

Note

• This curry is also fantastic served with a dollop of thick yoghurt on top.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.