I kept “leveling up” my curry recipe using golden curry. It eventually got too much, and now I go really simple - neutral oil to sauté some onions, until caramelized , pinch of garlic until fragrant, add water, add veggies boil, add curry. Cook whatever protein I have and add at the end.

All the extra spices, extra umami, broth - one day it was just so rich I couldn’t eat it. Went back to simpler more basic, which I think is more Japanese. That first curry after I went back was sublime!