Jacket Potato with Japanese Curry

Jacket Potato wth Japanese Curry

This recipe combines three great foods from different countries - Japanese curry, the British baked jacket potato and German frankfurters. It's a great dish for an autumn or winter's day when you need something a bit soulful and warming - nutricious and a little bit peppery and spicy. I like to think that the flavour of these 3 great foods merge into something much greater than the sum of the parts.

So, how do you make this happen? Here are the mechanics:

I cooked my jacket potatoes using a microwave at 850W, but you can also use an oven or air fryer if that is what you prefer.

The frankfurters were Herta brand which are widely available in the UK and I guess in many other countries as well.

I used Java medium hot curry cubes by House Foods as I like the heat and peppery flavour but you can use another brand such as Golden Curry by S & B as well.

This recipe should be a hit with confirmed Japanese curry lovers and may even convert a few doubters too! If you would like to try this out, you can find the Youtube tutorial by clicking Jacket Potato with Japanese Curry or by scrolling to the bottom of the page. The written recipe is just below.

PS: Japanese curry cubes come in consumer size packs but also much larger catering packs as well. The cubes inside the catering packs are much larger. The ingredients given below refer to cubes taken from the consumer packs.

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ingredients:

serves 2

2 Japanese Java curry cubes

1/2 medium onion

1 clove garlic

4 small-medium fresh tomatoes

4 frankfurters

1 tbsp sunflower oil

salt and pepper

300 ml / 10 fl oz water

2 medium size potatoes

2 squares of kitchen paper

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how to:

Cut and dice the onion and garlic.

Slice the tomatoes in half and remove the hard stem from the top of each half.

Cut the frankfurters into quarters.

Put the sunflower oil in a hot saucepan. Add the onion and garlic. Season with salt and pepper. Fry over a medium heat for 2 minutes.

Add the tomato and fry for another minute.

Add the water, bring the pan to the simmer and simmer for 2 minutes.

Use a spoon to break up the tomatoes in the pan.  Remove the tomato skins if you wish but otherwise retain.

Add the frankfurters, the curry cubes and the tomato ketchup. Cook for 2 minutes over a medium heat. Set aside.

Next prepare your jacket potatoes. Make holes in the potatoes using the tines of a fork or the point of a sharp knife - about 15 - 20 little holes should do the trick. Wrap each potato in a square of kitchen paper in a sheet.

Microwave on High (850W) for 4 minutes.

Meanwhile, grate as much cheddar cheese as you like for a topping.

Return to the potatoes. Turn over and microwave for another 4 minutes. Test for softness by giving a little squeeze.

Unwrap the potatoes. Cut a cross shape through the tops and use your fingers to open each potato up from the centre.

Place each potato on a serving plate. Ladle over the curry sauce and spoon the cheddar cheese over the top. Serve immediately.

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Jacket Potato with Japanese Curry