Tonkatsu curry with spiced celeriac and apple slaw
- ⏱ 45 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Crispy pork tonkatsu served with smooth spiced curry sauce, jasmine rice, and celeriac and apple slaw.
Adapted from Great British Chefs.
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Tonkatsu curry with...
0/0
COOK 1COOK 2
1Chop the onions
2Chop the garlic
Finely chop the garlic cloves
3Plate and serve
+ 24 more steps in the app
Tonkatsu curry with...
0/0
COOK 2COOK 1
1Chop the onions
Finely chop the onions
2Chop the garlic
3Plate and serve
+ 24 more steps in the app
Ingredients
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tbsp turmeric powder
- 1 tsp black peppercorns
- 4 dried red chillies
- 1 stick cinnamon
- 3 cardamom pods
- 3 cloves
- 2 tbsp neutral oil for curry
- 2 onions (finely chopped)
- 3 garlic cloves (finely chopped)
- 1 ginger
- 2 carrots (diced)
- 1 tbsp Doves Farm Organic Plain White Flour for curry
- 1 tbsp tomato purée
- 750 ml chicken stock
- 1 tbsp soy sauce
- 1 tbsp mirin
- 4 pork loin steaks (fat trimmed)
- salt and pepper, to taste
- 100 g Doves Farm Organic Plain White Flour for pork
- 2 Freshlay Farms Golden Yolker eggs (beaten)
- 150 g panko breadcrumbs
- neutral oil for shallow frying, to taste
- 1/2 celeriac (peeled and shredded)
- 1 green apple (shredded)
- 2 spring onions (finely sliced)
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp ground cumin
- 1 lemon (juiced)
- salt for slaw, to taste
- 300 g jasmine rice
- 450 ml water
- 1 pinch toasted sesame seeds
- 1 handful fresh coriander (roughly chopped)
The full plan
Split between two cooks — each step says who's on it.
1. Chop the onions COOK 1
- Finely chop the onions
2. Chop the garlic COOK 2
- Finely chop the garlic cloves
3. Mise en place COOK 2
- Prep 4 pork loin steaks: fat trimmed
- Prep 2 Freshlay Farms Golden Yolker eggs: beat
4. Sweat the aromatics COOK 1
- In a saucepan, heat the neutral oil for curry
- Add the onions, garlic cloves, and ginger and sweat them down over a medium-low heat for about 15 minutes
5. Dice the carrots COOK 1
- Dice the carrots
🤝 Cook 2 hands over the garlic.
6. Make the curry powder COOK 2
- In a dry pan, toast the coriander seeds, cumin seeds, fennel seeds, turmeric powder, black peppercorns, dried red chillies, cinnamon, cardamom pods, and cloves until fragrant
- Grind them into a powder in a spice blender
7. Cook the rice COOK 1
- Drain the rice and add it to a pot with the water
- Bring to a boil
- Turn the heat down to medium-low, cover with a tea towel and lid, and cook for around 13 minutes
8. Prepare the celeriac COOK 2
- Peel and shred the celeriac
9. Make the slaw COOK 1
- Shred the green apple
- Finely slice the spring onions
- Juice the lemon
10. Chop the coriander COOK 2
- Roughly chop the fresh coriander
11. Cook the curry base COOK 1
- Add the carrots, Doves Farm Organic Plain White Flour for curry, and tomato purée and cook out for another 2 minutes
🤝 Cook 2 hands the saucepan to Cook 1.
12. Simmer the curry sauce COOK 1
- Add the curry powder, chicken stock, soy sauce, and mirin, leave to simmer for 20 minutes before blending until smooth and glossy
13. Bread the pork COOK 2
- Season the pork loin steaks with salt and pepper, Dredge them in flour, dip them into beaten egg
- Coat them with panko breadcrumbs
🤝 Cook 2 hands over the curry powder.
14. Make the slaw COOK 1
- In a bowl, mix together the celeriac, green apple, spring onions, mayonnaise, Dijon mustard, ground cumin, and lemon juice
- Season with salt for slaw and set aside
🤝 Cook 2 hands over the celeriac.
15. Steam the rice COOK 1
- Remove the rice from the heat and leave it to steam for another 10 minutes
16. Fry the pork COOK 2
- In a heavy-bottomed, high-sided pan, heat 1 cm of neutral oil for shallow frying and fry the pork for 3-4 minutes per side, until crisp and cooked through
- Rest briefly before slicing
🤝 Cook 1 hands the heavy-bottomed, high-sided pan to Cook 2.
17. Plate and serve BOTH
- 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
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