Rich Japanese curry with a crunchy pork cutlet on rice.
4 30 mins
1 tbsp vegetable oil 1 onion, finely chopped ½ carrot, grated 1 pack S&B Golden Curry Mix Mild 92g 4 pork cutlets Salt and pepper 1/3 cup (50g) plain flour 1 egg, beaten 1 cup (100g) panko breadcrumbs Vegetable oil for deep frying 4 cups cooked rice, to serve
Heat oil in a large saucepan, fry onion and carrot over a medium heat until softened. Add 620ml water, bring to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat then add S&B Golden Curry Mix, stir until completely dissolved. Simmer gently for another 5 minutes, stirring constantly, remove from heat and set aside.
Season both sides of pork cutlets with salt and pepper. Lightly coat them with flour, dip in beaten egg and then coat with breadcrumbs.
Heat oil in a large heavy-bottomed saucepan to 180°C. Deep fry the meat until golden and cooked through. Drain on kitchen papers. Slice the fried pork.
Serve with the curry sauce, drizzle over the cooked rice.