Tonkatsu curry with spiced celeriac and apple slaw
In this recipe for tonkatsu curry, pork loin steaks are dredged in panko breadcrumbs then fried until crisp and golden. A simple spice mix forms the base of a moreish curry sauce, which is ladled over the pork and rice and served with a refreshing celeriac and apple slaw.
Ingredients
Metric
Imperial
For the curry powder
- 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
For the curry sauce
- 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
For the tonkatsu
- 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
For the spiced celeriac and apple slaw
- 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
For the rice
- 300g of jasmine rice
- 450ml of water
For the garnish
- 1 pinch of toasted sesame seeds
- 1 handful of fresh coriander, roughly chopped
Method
Start by making the curry powder. Toast the spices in a dry pan until fragrant, then grind into a powder in a spice blender
- 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
For the curry sauce, heat the oil in a saucepan, then add the onion, garlic and ginger and sweat down over a medium-low heat for about 15 minutes
- 2 tbsp of neutral oil
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 knob of ginger
Add in the carrots, flour, tomato purée and cook out for another 2 minutes
- 2 carrots, diced
- 1 tbsp of Doves Farm Organic Plain White Flour
- 1 tbsp of tomato purée
Add in the curry powder, stock, soy sauce and mirin, then leave to simmer for 20 minutes before blending until smooth and glossy
- 750ml of chicken stock
- 1 tbsp of soy sauce
- 1 tbsp of mirin
Season the pork steaks with salt and pepper. Dredge in flour, dip into beaten egg, then coat with panko breadcrumbs
- 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
Heat 1 cm of oil in a heavy-bottomed, high-sided pan and then fry the pork for 3-4 minutes per side, until crisp and cooked through. Rest briefly before slicing
- neutral oil, for shallow frying
Mix together all the ingredients for the slaw, then season with salt and set aside
- 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
Drain the rice and add to a pot with the water. Bring to a boil then turn the heat down to medium-low, cover with a tea towel and lid, and cook for around 13 minutes
- 300g of jasmine rice
- 450ml of water
Remove the rice from the heat and leave to steam for another 10 minutes
Serve a ladle of curry sauce alongside the rice, and top with the sliced pork cutlet. Garnish with sesame seeds and coriander, and serve with the slaw on the side
- 1 pinch of toasted sesame seeds
- 1 handful of fresh coriander, roughly chopped
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