Megrim Katsu curry

For the katsu curry sauce

1 large onion, sliced (or 2 small)

70g ginger, peeled and diced

8 garlic cloves, sliced

60g butter

60g vegetable oil

4 tsp curry powder

500ml coconut milk

500ml stock

2 tbsp ketchup

1 tbsp Worcestershire sauce

For the megrim

4 large megrim fillets (or 320g fillets)

90g plain flour

I egg

200ml milk

150g panko breadcrumbs