Serious Eats - seriouseats.com

@maxcriden: I don't have the energy to find it now, but I think someone in the New York Times made his own curry powder for this. It differs from an Indian curry, I believe. Just google around for it. I think it was Sam Sifton who did it.

I remember the best tasting major brands just a few years ago had pork lard AND beef lard in the ingredients. And yes, MSG, like almost everything good does. But now I can't find any Japanese or Korean brand curry with lard in it. I wonder why? It really does miss a certain richness without it, and doesn't taste like the curry I grew up with.

The scary calories are not in the beef (although why use ground beef? YUCK! All the Japanese curry I've had or seen is made with slices or little chunks of beef).

The serious calories are in the curry block! It's called curry ROUX for a reason, it's mostly fat.

As for all your "MSG is Evil people" ... So you think you don't eat MSG? Think again...

Some of the names MSG goes under

monopotassium glutamate
glutavene
glutacyl
glutamic acid
autolyzed yeast extract
calcium caseinate
sodium caseinate
E621 (E620-625 are all glutamates)
Ajinomoto, Ac'cent
Gourmet Powder

The following may also contain MSG natural flavours or seasonings
natural beef or chicken flavouring
hydrolyzed milk or plant protein
textured protein
seasonings
soy sauce
bouillon
broth
spices

Free glutamate content of foods (mg per 100g)
roquefort cheese 1280
parmesan cheese 1200
soy sauce 1090
walnuts 658
fresh tomato juice 260
grape juice 258
peas 200
mushrooms 180
broccoli 176
tomatoes 140
mushrooms 140
oysters 137
corn 130
potatoes 102
chicken 44
mackerel 36
beef 33
eggs 23
human milk 22

http://observer.guardian.co.uk/foodmonthly/story/0,,1522368,00.html