Homemade Japanese Curry Roux Recipe
This homemade Japanese curry roux recipe offers a fragrant and flavorful base made from roasting a blend of traditional spices and combining them with butter, flour, and honey. Perfect for creating authentic Japanese curry at home, this roux adds depth and richness to your curry dishes while allowing you to control the ingredients and customize the spice blend to your liking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes plus overnight chilling
- Yield: Approximately 300 grams of curry roux 1x
- Category: Sauce Base
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Scale
Spices
- 1 tsp turmeric
- 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 ginger powder
- 1 tsp onion powder
- 1 tsp chilli powder
- 1 tsp curry powder
Other Ingredients
- 150 g butter
- 150 g plain (all purpose) flour
- 3 tbsp honey
Instructions
- Roast the spices: In a non-stick frying pan over low heat, roast all the selected spices for about 5 minutes until they become fragrant. Then remove from heat and set aside.
- Melt butter and add honey: In the same frying pan, melt the butter over low heat and stir in the honey until well combined.
- Add flour: Gradually add the plain flour into the frying pan, stirring continuously to mix it with the butter and honey.
- Cook the roux: Keep stirring the mixture for about 15 minutes on low heat. The mixture will initially be lumpy but will gradually become smooth and thick.
- Add roasted spices: Incorporate the roasted spices into the roux mixture and mix thoroughly until evenly combined.
- Finish the roux: Once the spice is well combined into the roux, turn off the heat.
- Prepare the container: Line a container or containers with cling wrap, then transfer the curry roux into the lined container(s).
- Shape and score: Cover the top of the roux with cling wrap and score the surface to create grooves. This will allow you to easily break the roux into pieces later.
- Set the roux: Place the container in the refrigerator overnight to allow the roux to firm up and set properly.
- Storage: Store the curry roux in the fridge for up to two weeks or freeze it in a freezer-safe bag where it can last for a couple of months.
Notes
- Roasting the spices enhances their aroma and flavor, making the curry roux more fragrant.
- The slow cooking and constant stirring ensure a smooth roux without lumps.
- Scoring the roux after setting makes it easier to portion for cooking later.
- Store the roux properly to extend its shelf life and preserve freshness.
- Adjust the spice amounts if you prefer a milder or spicier roux.
Keywords: Japanese curry roux, homemade curry roux, Japanese curry base, curry powder blend, curry roux recipe
