Step 2

To make the roux, melt the butter and chocolate in a medium saucepan over medium heat. Once melted, add the remaining ingredients and cook for 2-3 minutes, stirring constantly, until a thick brown paste forms. Take off the heat and set aside.

Step 4

Heat a splash of oil in a large saucepan over medium heat. Add the onion and garlic, and cook until softened and starting to caramelise, about 5 minutes.

Step 6

Add the carrot and daikon, and cook for 5 minutes.

Step 8

Add the potato and ginger, season and cook for 5 minutes.

Step 10

Add the roux, stir to coat the vegetables, then add the stock and apple and bring to a simmer. Add the mirin and simmer gently for 20 minutes.

Step 12

Add the okra and cook for 10 minutes until tender. Add the peas and simmer for a minute or so.

Step 14

Check the seasoning, garnish with shallot and nori and serve with steamed rice.

Step 15

Tip: For an optional garnish, rehydrate a handful of arame seaweed in water, dry well and shallow-fry until crisp, then sprinkle over the curry when serving.

Step 16

Note: The origin of Japanese curry, or kare, can be traced back to the time of the British Raj. It's a long way from its source inspirations on the Indian subcontinent, but over time it has become incredibly popular – instant curry bases now line supermarket shelves in Japan.