1. In a cooking pan, heat 1 tbsp oil and fry the garlic until fragrant. Add the onion, carrot and green bell pepper (optional) and cook until wilted.
2. Add the butter and melt it completely. Then add flour, curry powder and cumin powder. Mix to combine and cook over medium-low heat.
3. Add the water little by little, mix well after each addition.
4. Bring it to a boil, adding all the seasoning ingredient. Set aside.
5.Now make the tonkatsu
Season the pork pieces with salt and pepper, dust with flour. Then dip them in the beaten egg+water mixture. Finally coat the pork with panko bread crumbs, evenly, pressing down gently. Both sides should be completely coated.
8. In a frying pan, heat up the cooking oil over medium high heat until it reaches about 180℃. Fry the pork until both sides are golden brown, turning them in the oil once or twice. Drain on a plate covered with paper towels.
9. Slice the cooked tonkatsu into strips. Serve the steamed rice into a serving bowl and pour the curry sauce. Place the sliced tonkatsu.
Garnish with beni shoga over the rice if you like!
1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic and fry until just fragrant. Add the beef shank and cook until browned. (Option: Sear the beef, using a cooking torch. It will give a great taste.)
2. Add carrot, onion and cook for about 5~6min or until slightly wilted.
3. Add bay leaf and water. Cover the lid and lock the pressure cooker. Turn the heat to high. Once the pressure builds up, turn the heat down to low heat and cook at high pressure for about 25 minutes. Turn off the heat and let the pressure come down naturally.
4. Remove the lid, add the seasoning (soy sauce, mirin, black chocolate and curry roux). Using a wooden spoon, dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom.
1. In a bowl, add chicken, and ingredient A and mix. Let leave for about 30 minutes or more.
2. In a large cooking pot, heat 1 tbsp vegetable oil and fry garlic and ginger over medium heat until fragrant. Add onion. Stir-fry, stirring often. Reduce the heat to medium-low and cook until the onions are lightly brown.
3. Reduce heat to low and add the ingredient B and cook for about 5 minutes over medium heat.
4. Add chicken and bring it to a boil, once boiled, cover and simmer for about 30 minutes. Leave open a little bit of the lid.
5. Serve hot with naan bread or steamed turmeric rice!
1. In a frying-pan, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add all the ingredient "A" and keep cooking for about 5 minutes over low heat, stirring continuously. Let it cool to room temperature. Mix with the flour in a bowl. Set aside.
2. In a another frying-pan, melt the butter and coconut oil. Add the mix from #1 and cook over low heat, for about 5 mins, stirring continuously with a spatula, until the mixture begins to thicken.
3. Transfer curry mixture into a container and place it in the freezer until it has set. Break it by hand into chunks to use.