Cook for You, the stridently titled and rather shouty Chinese takeout I frequent, does excellent Japanese-style pork curry. There’s some qualification there around given values of excellent, since at its very finest, it’s an unwholesome slop of curry paste and MSG, festooning breaded pork. My father, who did time as a chef for the army, would recognise the sauce as what you pour over bratwurst and fried potatoes to cure hangovers.In his case, a roux with curry powder, let out with water and tomato ketchup doesn’t sound either particularly appetising or particularly Japanese, but it’s more or less the same stuff.
Yesterday, Mr C and I resolved to try it ourselves. Continue reading Curry and guilt