From the very first time I tasted the Wagamama Katsu curry sauce, I wanted to make it at home. Obviously the authentic recipe, I would have to sell my soul to get and that’s still not a certainty! Below is as close as I’ve managed to get and even if I say so myself, it’s pretty good.
What you need…
2 medium onions… Sliced.
2 garlic cloves… Chopped.
2 medium sized carrots… Sliced.
4 teaspoons of curry powder.
2 tablespoons of plain flour.
2 tablespoons of oil… Sunflower or vegetable.
500-600ml vegetable stock.
2 teaspoons of clear honey.
4 teaspoons of soy sauce… I used dark but use whichever you have to hand.
1 teaspoon of garam masala.
1 bay leaf… Fresh or dried.
What to do…
1. In a sauce pan add the oil, onions and garlic on a low/medium heat. Gently cook until soft and slightly translucent.
2. Add the carrots and cook for about 10 minutes in a low heat. Stir occasionally and don’t let them brown.
3. Stir in the plain flour and curry powder and cook through for a couple of minutes.
4. Gradually pour in the stock whilst stirring to make sure it mixes well.
5. Drop in the bay leaf, honey and soy sauce… Stir well and bring it to a boil and then reduce to a simmer for about 20 minutes.
6. Once the sauce has thickened but still runny enough to pour, stir in the garam masala.
7. Remove from the heat and pour through a sieve.
8. Keep it warm until it’s needed.
What to do next…
This is such a rich and versatile sauce that you can do a myriad of things with it…
…add to a stir fry.
…pour over breaded aubergine.
…dip for chips.
I’ll be adding some recipe suggestions soon.
In the meantime, try it and let me know what you think. Especially if you’ve tasted the and loved the Wagamama Katsu Curry.