Pork Katsu Curry
To Make Heat oil in a large saucepan, fry onion and carrot over medium heat until softened. Add 620ml water, bring to a boil, reduce the heat and simmer for 10…
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Cooking tools:
- Deep-fry thermometer
- Saucepan
- Stove
- Spoon
- Whisk
- Mixing bowl
- Plate
- Measuring cup
- Paper towel
- Cutting board
- Chef's knife
- Serving platter
Ingredients
- 1 tbsp Vegetable oil
- 1 onion (finely chopped)
- ½ carrot (grated)
- 620ml water
- 1 pack S&B Golden Curry Mix Mild (92g)
- 4 pork cutlets
- Salt
- pepper
- 1/3 cup plain flour (50g)
- 1 egg (beaten)
- 1 cup Panko Breadcrumbs (100g)
- Vegetable oil (for deep frying)
- 4 cups cooked rice (to serve)
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