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.
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