Make the curry sauce. Heat oil in a pot over medium heat, and stir-fry the onion and mushrooms. Once the onion and mushrooms become tender, add water and bring to a boil. Turn down to low heat and simmer for 7 to 8 minutes.
Turn off the heat, then break the 4 cubes of S&B Golden Curry Mix into pieces, and stir them in until they are melted. Turn back to medium heat and simmer for an additional 5 minutes. Add Italian parsley as desired and allow to simmer.
【Make the Scotch eggs】
Mix onion with panko (or breadcrumb), then mix the egg, salt, and pepper into the ground beef and pork blend, and add the chopped S&B Golden Curry Mix. Mix well and divide into 4 portions.
Coat the boiled eggs with a thin layer of cake flour, then wrap them in the meat from ❶. Coat the meat-covered eggs with another coat of cake flour, egg, and panko (or breadcrumb), in that order. Heat the oil for frying to a temperature between 160 and 170℃, then deep-fry the Scotch eggs until they are golden brown. Allow for any excess oil to drip off the eggs.
Arrange rice on a dish and pour on the curry sauce. Cut the Scotch eggs in half and place onto the dish. Serve with lime or pickled red onions as desired.
