Peel and cut potatoes into even chunks. Place in a pot, cover with cold water, add 1 tsp salt, bring to a simmer and cook until fork-tender (about 15–20 minutes). Drain thoroughly and return to the warm pot to dry for 1–2 minutes over very low heat.

Make creamy mash

Off heat, add butter, warmed milk, 1/2 tsp salt, 1/2 tsp black pepper and grated nutmeg to the potatoes. Mash until very smooth. Stir in the 80 g flour and 2 egg yolks until just combined and cool to room temperature (helps maintain shape when forming). Taste and adjust seasoning.

Form croquettes

Line a tray with parchment. Using about 60–70 g (roughly golf-ball sized) portions of mash, form into cylinders or ovals with slightly tapered ends. Place on the tray and chill in the refrigerator for at least 30 minutes to firm up (15 minutes in the freezer also works).

Prepare breading station

Set out three shallow bowls: 80 g flour seasoned with a pinch of salt; beaten eggs (2 units); and 200 g panko breadcrumbs. One at a time, dredge chilled croquettes in flour (shake off excess), dip in beaten egg, then coat thoroughly with panko, pressing gently to adhere. Place back on the tray and refrigerate 15 minutes to set the coating.

Fry croquettes

Pour oil into a heavy pot or deep fryer to a depth of about 5 cm and heat to 170–175°C (340–350°F). Fry croquettes in batches without crowding, turning as needed, until deep golden and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. Season lightly with salt while hot and garnish with minced parsley if desired.

Curry sauce

Sauté aromatics

In a medium saucepan heat 2 tbs oil over medium heat. Add finely diced onion and cook until soft and translucent, about 6–8 minutes. Add minced garlic and grated ginger and cook another 1 minute until fragrant.

Bloom spices and build base

Add 2 tbs curry powder and 1/2 tsp turmeric; stir and cook 30–60 seconds to bloom the spices. Add 1 tbs tomato paste and 1 tbs flour; cook, stirring, 1–2 minutes to cook out raw flour taste.

Deglaze and simmer

Slowly whisk in 500 ml stock to avoid lumps. Bring to a gentle simmer, scraping any browned bits. Add 1 tbs soy sauce and 1 tbs brown sugar (or honey). Simmer 8–12 minutes until the sauce reduces slightly and thickens to a saucy consistency. Taste and season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon juice or rice vinegar to brighten.

Finish sauce

If using, stir in 60 ml creme fraiche or heavy cream off the heat for a smoother, richer finish. Rewarm gently if needed (do not boil after adding cream). Keep warm until serving.