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Thanks mister, I want to avoid palm oil also msg, hydrolysed protein, autolysed yeast, sodium caseinate so I don’t break out in hives, which often happens when eating Chinese take away packed with flavour enhancers.
The basic ingredients are all in my cupboard to make golden curry sauce, it’s gonna need a few attempts though, basically;
Unsalted Butter
Plain Flour
Almac’s curry powder mix
Tomato Paste
Honey
Garlic SaltOnce I’ve cracked this. Batch cook, then fill a couple of ice cube trays, pop in freezer for future use
almac68-
Fair do’s and if you can get a simple version to batch cook and freeze that will still have all the convenience. my best sauce was actually Tim Andersons, which features banana and apple but was too much of a faff.
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Josh Weissman has a good looking Katsu curry sauce recipe he makes from scratch.
https://www.joshuaweissman.com/post/perfect-homemade-katsu-curry
You could ditch the MSG and still be ok.
Tenderloin
Aroogah
I’ve never found making the sauce ‘worth’ it but you can definitely achieve a deeper flavour and I applaud you for doing so.