Japanese curry roux homemade 自家製カレー粉
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
18
-
Calories
106 kcal
-
Course
Condiments
-
Cuisine
Japanese
Japanese curry roux homemade 自家製カレー粉
Description
Japanese curry roux is a concentrated spice paste used to thicken and flavor Japanese curry. This recipe starts by roasting a precise mix of ground spices including turmeric, cardamom, cumin, cinnamon, and more to awaken their aromas. Butter and honey are combined with flour over low heat, cooking slowly to form a smooth, mildly sweet roux base.
The roasted spices are folded into the roux, and the mixture is cooled and shaped to set. This dense paste can be stored chilled or frozen and broken into portions to melt into curries, delivering the essential Japanese curry flavor profile.
Because it’s homemade, the roux’s flavor can be adjusted with spice amounts and sweetness from honey or substitutes like jam or chutney. The roux provides an alternative to commercial cubes, allowing control over ingredients and taste, enriching Japanese curry preparations with a blend of warm, complex spices.
Ingredients
- 1 tsp Turmeric *1
- 1 tsp cardamom
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp garlic powder
- 1 tsp nutmeg
- 1 tsp garam masala
- 1 tsp black pepper
- 1 tsp ground ginger
- 1 tsp onion powder
- 1 tsp chilli powder
- 1 tsp curry powder
- 150 g butter
- 150 g all-purpose flour plain
- 3 tbsp honey *2
Instructions
- Roast all selected spices in a non-stick frying pan over low heat for about 5 minutes till fragrant. Then set aside.
- Melt butter in a frying pan over low heat and add honey.
- Add flour into the frying pan and stir to combine butter and flour.
- Keep stirring for about 15 minutes. The mixture is lumpy at the beginning but will become smooth.
- Add roasted spices into the frying pan and combine them all together.
- When they are well combined, turn the heat off.
- Line container(s) with cling wrap and place the roux into the containers.
- Cover and wrap the curry roux with the cling wrap and make scores on them so that it easily breaks into pieces later.
- Place in the fridge overnight and allow to set.
- They will keep in the fridge for a couple of weeks. Or put them in a freezer ziplock bag and keep them in a freezer. It will keep a couple of months.
Notes
- All spices should be ground or powdered before roasting for best flavor extraction.
- Honey can be replaced with jam or chutney to adjust sweetness and flavor.
- The recipe yields about 360 grams, which can be divided into smaller portions for storage and use.
- Store the roux in the refrigerator for up to two weeks or freeze for longer storage, up to a couple of months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 63mg | 3% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 255IU | 5% |
| Calcium | 6mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
