Tonkatsu Curry with Spiced Celeriac and Apple Slaw Recipe - Great British Chefs

Ingredients

• 1 tbsp of coriander seeds
• 1 tbsp of cumin seeds
• 1 tbsp of fennel seeds
• 1 tbsp of turmeric powder
• 1 tsp black peppercorns
• 4 dried red chillies
• 1 cinnamon stick
• 3 cardamom pods
• 3 cloves
• 2 tbsp of neutral oil
• 2 onions, finely chopped
• 3 garlic cloves, finely chopped
• 1 knob of ginger
• 2 carrots, diced
• 1 tbsp of Doves Farm Organic Plain White Flour
• 1 tbsp of tomato purée
• 750ml of chicken stock
• 1 tbsp of soy sauce
• 1 tbsp of mirin
• 4 pork loin steaks, fat trimmed
• salt and pepper
• 100g of Doves Farm Organic Plain White Flour
• 2 Freshlay Farms Golden Yolker® eggs, beaten
• 150g of Panko breadcrumbs
• neutral oil, for shallow frying
• 1/2 celeriac, peeled and shredded
• 1 green apple, shredded
• 2 spring onions, finely sliced
• 2 tbsp of mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp ground cumin
• 1 lemon, juiced
• salt to taste
• 300g of jasmine rice
• 450ml of water
• 1 pinch of toasted sesame seeds
• 1 handful of fresh coriander, roughly chopped