What’s the difference between japanese curry and indian curry?

Japanese is much more simple in use of ingredients, but still very good. Indian is also generally much much hotter.

I’ve been buying some curry sauce that I use alot in my cooking (I practically live of of it), but I’ve noticed that it’s much different than what I get at the Thai restaraunt down the street–and I don’t think I’ve ever been to an Indian resteraunt before so…

Indian curry is a generic term that covers a whole lot of variety of gravies with different items in it.

You have meat curry, you have vegetable curry, chicken curry.

The curry taste is dependent on the spices used.

Here is not so spicy a dish:

Tikka Chicken Curry

So I went to the Japanese book store and found a decent cookbook for Yoshoku cuisine (Japanese western style cuisine). While Yoshoku cuisine may be commonly perceived by many as a style of cooking western foods for Japanese tastes, I think it goes far beyond that as it requires so much rigorous attention to details and a focus on French technique. This recipe is adapted from a famous Tokyo restaurant. Also, please note that this recipe will take you several days to make properly. Yes, I said days. I hope this doesn’t discourage those of you who are interested.

ROUX
-25g Curry powder each S&B and C&B brands (I’m sure you can play with the curry spices to come up with your own mixture)
-100cc vegetable oil
-100g flour

NON-ROUX
-200g finely chopped onions
-vegetable oil for sauteeing
-1 tablespoon grated ginger
-1 tablespoon finely chopped garlic
-1 apple (quartered)
-1 banana (quartered)
-1 tomato (seeded)
-1 tablespoon mango chutney
-1 tablespoon ketchup
-300cc brown veal stock (look up any French cookbook for this)
-1500 cc beef boullion (by this I believe they mean a standard dark beef stock, not the cube of beef bouillon we’re accustomed to thinking about here)
-1 tablespoon ground cumin (preferably freshly roasted cumin seeds, and ground)
-rock salt (I think regular salt is fine)
-black pepper
-500g beef (sirloin) thinly sliced