Katsu Curry

Step 1

Make a roux with butter and flour. Cook until golden brown.

Step 2

Stir through curry powder, garam masala and cayenne pepper for 30 seconds, remove from heat.

Step 3

Sauté frozen Edgell Onion, potato and frozen Edgell Carrots in oil.

Step 4

Add the roux and 1.6L water and simmer. Stir continuously until potatoes are cooked and the sauce has thickened.

Step 5

Using extra flour, eggs and breadcrumbs, crumb pork and deep fry until cooked.

Step 6

Serve curry over rice, top with sliced pork and shredded spring onion.