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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.

  • serves

    4

  • prep

    10 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

4

people

preparation

10

minutes

cooking

10

minutes

difficulty

Easy

level

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Cabbage and Friends

episode The Cook Up with Adam Liaw • 
cooking • 
25m
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episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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.

Stream free On Demand

Thumbnail of Cabbage and Friends

Cabbage and Friends

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 4 September 2024 10:01am
By Adam Liaw
Source: SBS



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