Rich, Mellow, and Thick Curry

Rich, Mellow, and Thick Curry

I use a shop-bought curry roux with medium-spiciness. You can taste sweetness and rich flavour in the spicy curry sauce. In this photo, you can see the thick curry sauce as if it was left overnight. Well-fried onion is the key to this dish.

Ingredients: 10 servings

Curry roux ( I used 'Melty Curry Roux Medium')
1 packet
About 260 g
Butter (for frying onion)
20 g
Vegetable oil (for frying other ingredients)
As required
1300 ml
Other seasonings:
Bay leaves
Chutney (I used S&B Chutney this time)
1 to 2 tablespoons (to your liking)
Japanese Worcestershire-style sauce
2 tablespoons
Yakiniku (Japanese BBQ) sauce
2 tablespoons


1. Heat the butter in a frying pan and fry the onion slowly until golden brown.
2. I added little shrimps this time. Prepare the ingredients.
3. Heat vegetable oil in a pot and fry the meat until the colour changes. Add potatoes.
4. After the potatoes are coated with oil and cooked for a while, add the little shrimps and carrot. Sauté a little further.
5. Pour in the water and add bay leaves. Bring to a boil.
6. After bringing to a boil, skim any scum. Turn down the heat to low to medium and simmer for 20 minutes.
7. Turn off the heat (this is necessary), break the curry roux, and add to the pot.
8. Add the fried onion, Japanese Worcestershire-style sauce, Yakiniku Japanese BBQ sauce and chutney.
9. These are the seasonings I used in this recipe.
10. Simmer over low heat.

Story Behind this Recipe

I really think the fried onion is very tasty.