A traditional Japanese dish with a twist.
Ingredients( 2-3 Servingsl)
1/4 small pumpkin, ideally Kabocha variety
50g tempura flour
1 tsp. curry powder
1/2 tsp. chilli powder (optional)
Vegetable oil for frying
Cut the pumpkin into slices about 1 cm thick.
Mix the tempura flour, curry powder, and chilli powder (if using) in a bowl, then add water to make batter which has the consistency of low fat yoghurt.
Heat the oil in a deep frying pan.
Dip the pumpkin slices into the batter and fry them for about 3-4 minutes both sides
Serve with a sprinkle of sea salt or yoghurt relish which is made simply by adding 2-3 tbsp of your favourite chutney to 200ml of natural yoghurt.