Curry Pan with Katsu Curry
This flavourful Curry Pan combines rich, aromatic curry spices with a crispy, golden crust. Easy to make and even easier to enjoy, this dish is sure to become a favourite!
For Katsu Curry
- 1 large onion, diced
- 1 carrot, diced
- 3 cloves garlic, grated
- 3cm knob ginger, grated
- 1 tsp garam masala
- 1 tsp chilli powder
- 200g mushrooms, diced
- 110g Golden curry blocks (1/2 pack, the spicy one)
- 500ml water
For Curry Pan
- 2 tbsp curry
- 2 slices white bread
- 1 tbsp flour + 1 tbsp water
- 3 tbsp panko
Step 1: Katsu Curry
Heat a generous amount of oil in a pan.
Step 2
Sauté the onion and carrot for 5 minutes, until softened.
Step 3
Stir in the garlic, ginger, garam masala, chili powder, and mushrooms, and cook for an additional 3 minutes.
Step 4
Pour in 500ml of water and add the curry blocks directly into the pan (there’s no need to crush them; they will dissolve into the water as they cook).
Step 5
Bring the mixture to a simmer and cook for 10 minutes. Add water as needed to adjust to your desired consistency.
Serve with rice and enjoy
Step 6: Curry Pan
Trim the crusts off the white bread and roll it out.
Step 7
Combine the flour and water to form a paste.
Step 8
Place 2 tablespoons of curry in the center, use the flour paste to seal the edges, and press with a fork to close the pocket securely.
Step 9
Brush more flour paste on top and coat with panko breadcrumbs.
Step 10
Shallow fry over medium-high heat (keeping the temperature high to prevent the bread from absorbing too much oil) for 2 minutes on each side, or until golden and crispy. Let it cool slightly before enjoying.