Katsu Curry

1. Make a roux with butter and flour. Cook until golden brown.

2. Stir through curry powder, garam masala and cayenne pepper for 30 seconds, remove from heat.

3. Sauté frozen Edgell Onion, potato and frozen Edgell Carrots in oil.

4. Add the roux and 1.6L water and simmer. Stir continuously until potatoes are cooked and the sauce has thickened.

5. Using extra flour, eggs and breadcrumbs, crumb pork and deep fry until cooked.

6. Serve curry over rice, top with sliced pork and shredded spring onion.