Add the onions and carrots and cook for about 7-8 minutes until the onion starts to caramelise.
Turn the heat down to medium and add the garlic and ginger.
Cook for a further 30 seconds stirring to avoid burning.
Then stir in the curry powder, turmeric, and miso paste.
Allow to cook a little, then add the coconut milk, honey and 100ml of water.
Season well, cover and simmer over a low heat for 20 minutes.
Katsu
Mix the corn flour with 6tbsp of cold water in a bowl and add some seasoning – either togarashi or chilli powder.
Put the panko crumbs into a separate bowl.
Dip the pheasant breasts in the corn flour mixture and then coat with the panko crumbs.
When the onion and carrots are cooked and soft, blitz the contents of the pan well using a stick blender.
If the sauce is too thick, you can add a little more water. Season to taste if needed.
Heat the oil in a frying pan and cook the pheasant breasts for 2½ minutes on each side, until golden.
Dry off the oil by placing the breasts on a paper towel.
To serve:
Place warm, steamed rice in bowls, pour over the curry and place the sliced katsu pheasant breast on top.
Serve immediately with lime wedges, carrot ribbons, chopped red chili and spring onion.
Notes
Wine pairing
Beeslaar Wines 'I'm not Plastic Pinotage' Stellenbosch 2020 - £26Big reds with curry, bolder with hot ones. A good Pinotage can cope admirably with both.BASC members can obtain a special discount through Tanners, find out more here.