Ingredients

Method

To make the curry roux, melt the butter in a small saucepan over medium heat.

Stir in the flour to create a thick paste, continue stirring for about 10 minutes, or until the paste turns a light brown color.

Add the curry powder, garam masala, cayenne pepper (if using), and black pepper to the paste and stir for about 2 minutes until fragrant.

Remove from heat and let it cool.

To make the curry sauce, heat the cooking oil in a pot over medium heat.

Add the onion, carrots, and potatoes, and cook until they start to soften.

Add about 3-4 tablespoons of the homemade curry roux to the pot and stir until it is fully dissolved.

Add the water and bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the vegetables are tender.

While the curry is simmering, prepare the pork cutlets. Season them with salt and pepper.

Dredge each cutlet in flour, shaking off any excess. Then dip it in the beaten egg, followed by the breadcrumbs, making sure it is fully coated.

Heat the cooking oil in a large frying pan over medium heat. When the oil is hot, add the cutlets and fry them until they are golden brown and cooked through. This should take about 5-7 minutes on each side.

Remove the cutlets from the pan and drain them on a paper towel-lined plate.

Slice the cutlets into strips and serve them with the curry sauce and a side of rice.