Breville EW40 Instructions For Use Manual page 39

Curries and rice dishes
Indian eggplant curry
12 small eggplants, diced
2 tablespoons madras curry powder
1 teaspoon sea salt
2 tablespoons peanut oil
1 small onion, diced
1 teaspoon crushed garlic
1 teaspoon diced ginger
1 tablespoon fish sauce
2 tomatoes, diced
200ml yoghurt
1. Mix the eggplants with half the curry powder and
the sea salt, sit for 0 minutes in a colander.
. Heat the wok on high sear setting, add the oil,
onion, curry powder, garlic and ginger, cook for
 minutes, add the eggplant and stir fry, until
well browned.
3. Add the fish sauce and tomatoes, reduce the heat
to setting , cook until the eggplant is cooked, stir
through the yoghurt, do not let the curry boil, as
the yoghurt will split.
Serve with steamed basmati rice.
R
continued
Beef Rogan Josh curry
6
2 tablespoons peanut oil
1 ⁄ kg diced chuck steak
1
2
1 brown onion, diced
2 garlic cloves, diced
2 tablespoons Rogan Josh curry paste
2 cans diced tomatoes
4 cups beef stock
1. Heat the wok on high sear, add the oil and then
00g of meat at a time to seal then remove.
Repeat until all the meat is cooked.
. Add the onion and garlic, cook for  minutes
before adding the curry paste. Mix the curry paste
and onions together.
3. Add the tomatoes and stock and bring to the boil,
add the meat. Reduce the heat to setting –4,
place the lid on, with the steam vent open, and
cook for 1 hour.
Serve with yoghurt and steamed basmati rice.
While cooking wet dishes with the lid on,
the wok will turn on and off during the
cooking process as the unit is thermostatically
controlled.
6-8
Note