Homemade Japanese curry paste – Curry roux

Ingredients

• 35g fresh ginger - finely chopped
• 4 garlic cloves - finely chopped

- Ingredient A -
• 1 tbsp ginger powder
• 1/2 tbsp cinnamon powder
• 1 tbsp coriander powder
• 1/2 tbsp paprika powder (not chili)
• 6 tbsp curry powder
• 1 tbsp turmeric powder
• 1 1/2 tbsp brown sugar
• 1 tbsp white sugar
• 3 tbsp worcestershire sauce
• 4 tbsp soy sauce
• 1 tbsp ketchup
• 1 tbsp garam masala
• 1 tsp honey
• 1 tsp ground nutmeg - optional
• 2 tsp garlic powder
• 1 tsp maple syrup
• 3 to 4 tsp fine salt
• 145g butter
• 190g plain flour or cake flour ( T45 )
• 1 1/2 tbsp coconut oil
• pepper and salt to taste

Instructions

• 1. In a frying-pan, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add all the ingredient "A" and keep cooking for about 5 minutes over low heat, stirring continuously. Let it cool to room temperature. Mix with the flour in a bowl. Set aside.
• 2. In a another frying-pan, melt the butter and coconut oil. Add the mix from #1 and cook over low heat, for about 5 mins, stirring continuously with a spatula, until the mixture begins to thicken.
• 3. Transfer curry mixture into a container and place it in the freezer until it has set. Break it by hand into chunks to use.

How to use : "JAPANESE CURRY RICE"
• NOTE : Add the paste, adjust seasoning to taste. (more or less, according to your taste.)
• If you don't use it immediately, keep the roux chunks frozen in an airtight container or in a zipper-top plastic bag until needed.

https://atelierlalune.com/2018/03/homemade-japanese-curry-paste-curry-roux/

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