Close-up of tofu katsu curry

  • Nakedmole@lemmy.world
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    6 months ago

    Nice! I did things a bit differently, made a complex but mild spice mix, so I could use a lot of it, that plus the caramelized onions results in a nice dark colored sauce. If you do it that way making a dark roux becomes optional and thickening with cornstarch dissolved in a little cold water instead works well too.

      • Nakedmole@lemmy.world
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        6 months ago

        Interesting, I have never used starch nor flour in an Indian curry before since reduction itself makes tomato/coconut based curries thick enough imo. I adopted the starch technique from Sichuan cuisine, particularly Mapo Tofu (replaced the meat with mushrooms) and use it for almost any sauce now because I do not like the flavor/texture of flour in sauces generally. It totally changed my cheese pasta sauce game for example. Only rule is to add the starch-water mix in small amounts to make sure not to overdose it, otherwise the sauce might get pasty.