Katsu Curry Sauce
Makes / serves: 4 portions
Your method, with draft quantities
Method
- Peel and chop carrot and onion; soften in oil.
- Add garlic and ginger until fragrant.
- Add purée and apple sauce and fry until caramelised.
- Stir in curry powder until fragrant, then flour and cook out the raw taste.
- Add stock gradually, simmer until carrot tender and sauce thick.
- Blend smooth and season with soy or ketjap manis.
Recipe details
Fraser’s saved method; oil, ginger weight and stock range are draft quantities.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Chicken Stock
About 1.2–1.5 litres. Use the amount specified in the main recipe.
- 1 roast chicken carcass.
- 1 carrot.
- 2 celery sticks.
- 1 onion.
- 2 garlic cloves.
- 1 bay leaf.
- 1 tsp peppercorns.
- about 2 litres water.
- up to 1 tsp salt, optional.
- Put ingredients in a pot with enough water to cover.
- Bring just to simmer, skim, then keep at a very gentle simmer for 3 hours.
- Strain without forcing solids, taste before salting.
- Cool quickly in smaller containers, refrigerate and use within 48 hours or freeze.