Of course, you can make it from scratch. This would provide both curry and an air of smug satisfaction, but it requires both a recipe and some skill. I have neither. If you're in the same situation you can buy it ready-made in a packet that must then be boiled or microwaved. I've tried these, and they're OK, but there's a definite air of Vesta about the whole business, plus they're very expensive.

There is, fortunately, a third option – and here it is:

This is ready-made curry roux. and you can buy it from just about anywhere that stocks Japanese food. It's cheaper than ready-made, plus you get to choose exactly what goes in the curry, and there's a certain degree of smug satisfaction to gain from doing some of the work yourself. So, what's the downside? Well, er:

Yes, that's the recipe. If you don't speak Japanese, or like me you speak a bit but know hardly any kanji, you're in for a world of translation-related fun. What you need, in fact, is a curry dictionary – and so, courtesy of the ten minutes I spent wrangling with my pocket kenkyusha, here's one I made earlier:

I've pasted this in as an image so it should show on any computer rather than relying on Japanese display fonts. Note that this may not be perfectly correct – I'm guessing that "sarada oil" is vegetable oil, but it seemed to work for me. Any corrections gratefully accepted. And so, on to the recipe.

Armed with that vocabulary and a packet of roux it should be easy to make out the necessary ingredients. For five servings, using Golden Curry roux, the recipe asks for the following:

• 200g meat
• 300g onion
• 100g carrot
• 200g potato
• 1 spoon vegetable oil
• 700ml water
• one packet of roux

Double these for the full ten servings. I had no meat, so I just added more carrots and potato – it's not an exact science. Chop the whole lot, add the oil to a pan, and cook the meat followed by the vegetables (or just chuck the veg in for a bit, in my case):

I cooked it until the onions were softening up nicely, which took a few minutes over a low heat. Next, add the water. The packet calls for 700ml, or 1300 for 10 servings:

The packet, if I'm reading it correctly, says to simmer for 10 minutes, or 20 if making ten servings. I found that about 15 minutes were needed to cook the potato chunks. Anyhow, after ten to fifteen minutes, it's time to break out the curry. Here's what's in the box:

If making ten servings we'd use both, but for five only one is needed. Open it up and chuck the incredibly attractive contents into the pan:

Obviously it's less than a feast for the eyes at this stage. Stir gently for a few minutes, though, and as if by magic:

Curry! Stir it for a few mintues more (be warned, it'll stick and burn given the chance), then serve on rice, katsu, or just about anything else:

Brown, glutinous, chunky, probably packed with MSG and yet strangely delicious. Enjoy.