Katsu curry is one of Japan’s western style food. Curry was introduced to japan by the British in the Meiji era and is considered to be a western Cuisine.
The western style curry differs from the Indian Style Curry.
The western style curry is made by frying together the curry powder, flour and oil to make a roux. The roux is then added to stewed meat and vegetables and simmered until thickened.
The Japanese curry sauce is usually made from instant curry roux, in ether block or powder form. The pre made roux contains curry powder, oil, flour and variety of flavouring.
Katsu curry is British favourite curry served at number of restaurants across the UK. It is served with fried breaded chicken, tempura prawns or breaded vegetable along with plain white rice.
3 tablespoon of vegetable oil
1 large chopped onion
1 teaspoon of garlic paste
1 teaspoon of ginger paste
1 large carrot sliced
600ml of vegetable stock
2 tablespoon of soy Sauce
2 bay leafs
2 tablespoon of honey
1 teaspoon of Gram Masala
2 tablespoon of flour
120g of Japanese block curry roux or (2 tablespoon of curry powder)
Salt and black pepper to taste.
In a reasonable sized non-stick pan. Heat oil on medium heat, add onion and cook until softened.
Then add the garlic and ginger paste and stir or 1 minute.
Stir in the carrots and cook over low heat for 15 – 20 minutes.
Brake the curry roux into pieces of add the powder gently fry until loosen, cook for 1 minute.
Add the flour and combine for another minute.
Gradually stir in the stock until combined.
Add the soy sauce bay leaves and honey then add salt and black pepper to taste. Bring to boil.
Turn down the heat and simmer for 20 minutes or until sauce thickens to pouring consistency.
At the end stir in the gram masala. Give it a stir and remove from the heat.
Allow it to cool a bit then pour into a blender and blend for a minute or pass the sauce through a sieve.
Return to the pan and keep on low heat until ready to serve.
Serve with fried breaded chicken, tempura prawns or breaded vegetable along with plain white rice. Garnish with Japanese ginger and radish pickles. With green salad on the side.