Melt butter/shortening in a pan on low heat. Mix flour until well blended. Rise heat to medium low and mix until flour browns a little. Be careful not to burn it!
Add curry powder and garam masala, mixing well. Transfer to a bowl. If not using immediately can be stored for up to a month refrigerated.
With 2 tbsp oil, saut the onions under low heat. Let the onions caramelise, stirring occasionally, about 30 minutes.
Rise heat to medium low and add garlic, ginger, ketchup, and curry powder. Stir well.
Add potatoes, carrots, and broth. Bring heat up to medium. Add cloves, cinnamon stick, and bay leaves. Let boil, and then bring heat back down to low, and simmer for 30 minutes or until vegetables are tender.
Add curry roux made in steps 12. Stir well and bring heat up to medium. Let boil, and then lower heat to low, and stir until it thickens, about 5 minutes.
Add grated apple and stir well.
Fry tonkatsu pieces and chop. Arrange on a plate with rice and pour curry on top. Serve hot.
