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Katsu curry (Japanese: カツカレー, romanized: katsukarē) is a Japanese dish consisting of a pork cutlet served with a portion of Japanese rice and curry. It is served on a large plate and is typically eaten using a spoon or fork. The cutlet is usually precut into strips, eliminating the need for a knife.
Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce. [2] Curry originates in Indian cuisine and was brought to Japan from India by the British. Since the introduction of curry, it was reinvented to suit Japanese tastes and ingredients.
There are different varieties of curry paste depending from the region and also within the same cuisine. Via trade routes with southern India the curry pastes are believed to have entered Southeast Asian cuisines through the kitchens of Indianized royal courts of Southeast Asia, where the curry pastes were adapted for local taste preferences ...
Apart from salads, it is popular with dishes such as okonomiyaki, takoyaki and yakisoba and usually accompanies katsu and karaage. It is sometimes served with cooked vegetables, or mixed with soy sauce or wasabi and used as dips. In the Tōkai region, it is a frequent condiment on hiyashi chūka (cold noodle salad). Many fried seafood dishes ...
Baba ghanoush – an eggplant (aubergine) based paste; Date paste – used as a pastry filling; Funge de bombo – a manioc paste used in northern Angola, and elsewhere in Africa; Guava paste; Hilbet – a paste made in Ethiopia and Eritrea from legumes, mainly lentils or faba beans, with garlic, ginger and spices [5]
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Katsu curry; Y. Yokohama Curry Museum This page was last edited on 8 November 2023, at 10:18 (UTC). Text is available under the Creative Commons ...
Chicken katsu curry; ... Curry paste; Pathia; S. Shrimp curry; T. Thuna paha This page was last edited on 5 March 2021, at 16:46 (UTC). Text is available ...