Rich, Mellow, and Thick Curry

• 1 packet Curry roux ( I used 'Melty Curry Roux Medium')
• 260 grams Pork
• 3 Onions
• 1 Carrot
• 2 Potatoes
• 20 grams Butter (for frying onion)
• 1 as required Vegetable oil (for frying other ingredients)
• 1300 ml Water
• 2 Bay leaves
• 1 to 2 tablespoons Chutney (I used S&B Chutney this time)
• 2 tbsp Japanese Worcestershire-style sauce
• 2 tbsp Yakiniku (Japanese BBQ) sauce

1. Heat the butter in a frying pan and fry the onion slowly until golden brown.
2. I added little shrimps this time.
3. Prepare the ingredients.
4. Heat vegetable oil in a pot and fry the meat until the colour changes.
5. Add potatoes.
6. After the potatoes are coated with oil and cooked for a while, add the little shrimps and carrot.
7. Saute a little further.
8. Pour in the water and add bay leaves.
9. Bring to a boil.
10. After bringing to a boil, skim any scum.
11. Turn down the heat to low to medium and simmer for 20 minutes.
12. Turn off the heat (this is necessary), break the curry roux, and add to the pot.
13. Add the fried onion, Japanese Worcestershire-style sauce, Yakiniku Japanese BBQ sauce and chutney.
14. These are the seasonings I used in this recipe.
15. Simmer over low heat.

curry, pork, onions, carrot, potatoes, butter, vegetable oil, water, bay leaves, time, sauce, yakiniku

Taken from cookpad.com/us/recipes/170438-rich-mellow-and-thick-curry (may not work)