Katsu Curried Mushrooms

A hotch potch of ideas seen recently, so just made this up with what i had to hand. Absolutely banging!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make the curry sauce, heat the butter in a saucepan and sizzle the carrot and onion for 5 mins, then add the garlic and ginger and cook for a few mins more. Scatter over the curry powder and cook for 1 min, then stir in the honey, ketchup, ketchup manis and soy sauce to create a sticky paste. Cook for 1 min more, then pour in 600ml boiling water and crumble in the stock cube. Cover and simmer for 20 mins until the carrot is soft. Tip the sauce into a blender and blitz until completely smooth (alternatively, use a hand blender). Season to taste. Can be made up to three days ahead and chilled, or frozen for up to three months.

Step 2

Coat the halved Mushrooms in the flour first, then into the beaten egg and finally coat in the Panko Breadcrumbs. Deep fry until golden brown, you may need to do in batches and keep warm in the oven.

Step 3

serve up with rice, pouring the curry sauce over the mushrooms and enjoy!