Japanese curry I love Japanese style curry. It reminds me of the curry sauce served up in many of the fish and chip shops in the UK. This may inspire some but probably horrifies others. Japanese curry is the quickest curry you can make as the basic sauce comes from a ready made curry roux - a block of brown stuff which looks like chocolate. You will find it in the Japanese section of your local Asian supermarket

Recipes from the book Tell me more about the book How to make sushi rice Sweet potato uramaki Omusoba Japanese curry Yakisoba Sweet sake carrots Green tea truffles

	Ingredients 1 small onion little vegetable oil 200g (1 cup) potatoes 4 small squares of curry roux 800ml (3½cups) water 2 carrots 1 cup peas 1 small pack mangetout	Finely chop the onion and start frying it in a sauce pan in a little vegetable oil. After a few minutes add the diced raw potato and start frying that also for five minutes. Add the peeled and chopped carrots and fry for two more minutes.
		Add the water, bring it to the boil, and then add 4 small squares of curry roux. As you heat and stir the curry tablets will dissolve and simultaneously season and thicken the sauce to form the curry.
		When the sauce has thickened add the rest of your vegetables and and simmer them for 6 to 7 minutes. Serve the curry with the rice of your choice.