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1
Prepare for 2 servings of curry pilaff.
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2
Slice the tomato into 1 cm thickness.
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3
Cut the broccoli into bite sizes and cook until al dente.
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4
Mix the panko and curry powder.
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5
Use curry powder without extra seasonings.
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6
The curry powder with extra seasonings burns quickly.
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7
Melt butter over low heat.
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8
Add plain flour and stir well to remove lumps.
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9
At first you might think it's too thick, but it will get runny by stirring with a whisk while cooking.
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10
After the roux is smooth, add milk little by little and stir constantly.
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11
At first it hardens as you add milk, but it will soften gradually.
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12
Ensure that there are no lumps and add the rest of the milk.
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13
Add a bay leaf if you have for flavouring.
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14
Stir constantly until comes to a boil and thickens.
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15
Adjust the taste with the seasonings and the white sauce is done.
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16
If you don't use the sauce straight away, cover tightly with cling film directly on top of the mixture to prevent a film from forming.
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17
Preheat the oven to 445-480F/230-250C.
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18
Put the curry pilaf in an oven-proof dish and pour over the white sauce to cover.
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19
Put the tomato, broccoli and easy melting cheese.
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20
Sprinkle the panko on top.
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21
Put the dish on the top shelf of the oven and bake for 10 to 15 minutes until the cheese is melted and browned.
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22
It's very nice to eat while piping hot.
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23
Just don't burn yourself.
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24
You can use a toaster oven, but by baking it in the oven, the tomatoes will turn out juicier from the slow baking time.
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25
In this photo I used cherry tomatoes.
