Japanese curry (serves about 10)
With a dash of peanut oil or vegetable oil, put them all in except lemons in a casserole pot. Sautee them until onions are cooked. Then, add vegetable stock or water into the pot. For vegetable stock, I recommend using MASSEL vegetable stock cubes. Make sure that there is enough stock in the pot, like thin soup consistency. Bring it to the boil, turn the heat down to simmer, then, start adding a half of the box of curry roux cubes in the stock. Skim the residues on the surface By using this curry sauce mix. Simmer for at least one hour or more if you want thicker curry sauce. Add the remaining curry roux cubes. Enjoy your Japanese curry |