Filling Pork Cutlet Curry

Directions

1. 1
   Heat oil in a pot, and saute the sliced garlic over low heat until aromatic.
2. 2
   Add the vegetables cut to bite sizes and cook over high heat.
3. 3
   Add 600 ml of water to the pot, and skim off any visible scum (check the roux package as some brands call for different amounts of water).
4. 4
   Simmer for 20 minutes on a medium heat.
5. 5
   Meanwhile, prep the tonkatsu.
6. 6
   If the filet is sinewy, pound with your knife, and season with salt and pepper.
7. 7
   Coat the filet with flour, egg, panko and transfer on a separate plate.
8. 8
   Once the potatoes in Step 3 is soft, turn off the heat and add the roux blocks.
9. 9
   Simmer on a low heat for another 15 minutes (a few minutes before it's done, add the red wine and soy sauce and simmer for 2 minutes to enhance the flavor).
10. 10
    Fry the filet in 180 degrees C oil until golden brown.
11. 11
    Drain the oil very well, cut into bite size pieces, and it's done!