Katsu Curry Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: For the curry sauce:
1 tsp cumin seeds, ground
1 tsp coriander seeds, ground
1 tsp fennel seeds, ground
1 tsp turmeric, ground
1 tbsp curry powder
1 tbsp vegetable oil
1 medium onion, peeled and diced
1 tbsp honey
2 tbsp soy sauce
1 tbsp rice flour or plain flour dissolved in 2 tbsp of water
For the pork cutlet:
4 pieces pork loin (approx 500g/1lb)
250g (9oz) Japanese panko or ordinary breadcrumbs
1 large egg, beaten
Plain flour for dusting
Oil for frying
|
|
Directions: |
Directions:Step 1: Prepare the pork cutlet by flattening each with a meat mallet or rolling pin to tenderise the meat.
Step 2: Dust each cutlet with flour, dip in the beaten egg then coat with the breadcrumbs. Refrigerate for at least half an hour.
Step 3: To make the curry sauce, dry-fry the spices and curry powder in a saucepan for a few minutes to release their aromas, then add the oil, onion, honey and soy sauce and cook for a few minutes until the onions have softened.
Step 4: Add the flour mixture and cook until the sauce has thickened. Set aside.
Step 5: To cook the pork cutlets, fry them in a pan with oil over medium heat, being careful not to overcrowd the pan. Cook both sides of each cutlet until the crumbs are golden. Drain the cooked cutlets on a wire rack or paper towel.
Step 6: Serve the pork cutlets with plain boiled rice, topped with the curry sauce and garnished with the shredded cabbage. |
|
Number Of
Servings: |
Number Of
Servings:4 |
|
This recipe for Katsu Curry is from