Heat a small saucepan over low heat and add the butter.

When the butter melts, add the flour and mix well.

Add the curry powder, garam masala and cayenne powder then continue to cook for just a couple of seconds.

Remove from the heat and seat aside.

Heat a medium saucepan to high heat. Add the carrots, onion, and potato along with the salt and bring to boil.

Reduce the heat and simmer for about 10 minutes.

Add the curry roux and stir until it has dissolved into the water. Cook stirring occasionally for another 5 minutes or so until the curry thickens up.

Trim your pork chops of any fat and season both sides well with sea salt and pepper.

Take 3 wide shallow bowls and fill one with the flour, one with the beaten egg, and the other with the panko breadcrumbs.

Dredge each chop first in flour, then the beaten egg, then coat them with panko breadcrumbs and set aside.

Fill a large saucepan with an inch and a half of oil and heat over medium heat.

You can test to see if the oil is hot by wetting our fingers and flicking them over the hot pan. Any water that lands in the pan will sizzle away quickly if the oil is hot enough.

Working with 2 chops at a time fry the pork katsu for 2-3 minutes on each side before flipping to the next side.

To serve, add rice to a bowl, top with some curry and a sliced pork chop over the top of it.