Curry Croquettes with Stijn - Tobi’s Eating Club
Our cheerful friend of the show had indicated beforehand that he wanted to work with curry or croquettes, but what if we combine them? In this episode, we take you on a whirlwind culinary journey. In search of this ultimate fusion. Is it tasty? And will it work? We are about to see.
In Tobi’s Eat Club, we cook a new dish every week. Never too difficult, but always high-quality. Nothing from packets or jars, just the finest ingredients straight from the season.
Occasionally I cook alone, but I prefer doing it together with my culinary friends. Join the club, cook along, and subscribe to this channel. Recipe:
Chutney
3 onions
two garlic cloves
half a red chili pepper
60 grams sweetened dried mango
200 ml white wine
1 teaspoon Worcestershire sauce
1 tablespoon Sriracha
1 tablespoon crispy chili oil
3 tablespoons apple cider vinegar
3 tablespoons sugar
Julienne the onions
Finely chop the garlic cloves and the half red chili pepper
Heat oil in a large pan
Sauté everything in the pan with some salt over low heat
Cut the mango into small pieces
Add the mango after 15 minutes
When everything has softened nicely, add the white wine, Worcestershire sauce, a little vinegar, and chili oil.
Let it simmer gently until it has become a nice chutney; do not let it boil dry. Add a little water if necessary
Croquettes
2 onions
2 garlic cloves
⅕ red chili pepper
2 tbsp red curry paste
teaspoon cumin seeds
teaspoon coriander seeds
1 tablespoon sugar
60 grams dried red lentils
50 grams butter
50 grams flour
100 ml coconut cream
200 ml stock
5 grams parsley
Flour
1 egg
Panko
Finely chop the onions, garlic, and red chili pepper.
Add to a pan with some oil and salt, sauté.
After cooking for 15 minutes, add the curry paste and fry well for 5 minutes.
Add the spices to a cold frying pan without oil, place on the heat, stir well, and toast for a minute. Then put the spices in a mortar and grind finely.
Cook the lentils in a small pan of boiling water for 12 minutes, then drain.
Add the ground spices to the pan with the vegetables along with a tablespoon of sugar. Turn off the heat. Melt the butter in a saucepan over low/medium heat, adding the flour while stirring. Add the coconut cream. Stir well. Add the stock and continue stirring until it "blup," then remove from the heat.
Meanwhile, chop the parsley and add it to the pan along with the vegetable curry mix and the cooked lentils. Stir gently. Taste and season with a little salt.
Spoon the croquette filling onto a plate and place in the freezer.
Whisk an egg and prepare several bowls with flour and panko.
Once the croquette filling has firmed up a bit, you can portion it and roll it into nice croquettes. Coat them first in flour, then in the egg, and finally in the panko.
You can, of course, freeze the croquettes and use them whenever you feel like it, or you can deep-fry them immediately after shaping.
Fry at 160-180 degrees for 4-5 minutes until golden brown.
Serve with the chutney.