Homemade Japanese curry paste – Curry roux
- 1 tbsp vegetable oil
- 1 thumb fresh ginger - chopped
- 2 to 3 garlic cloves - chopped
- 1 onion - chopped
- 2 tbsp white sugar
- 3 tbsp worcestershire sauce
- 2 tbsp soy sauce
- 1 tbsp ketchup
- 2 tbsp mango chutney
- 2 tbsp fried onion
- 3 tsp fine salt (more to adjust to your taste when you make curry with)
- 1 tbsp ginger powder
- 1/2 tbsp cinnamon powder
- 1 tbsp coriander powder
- 1/2 tbsp paprika powder (not chili)
- 7 tbsp curry powder
- 1 tbsp turmeric powder
- 1/2 tbsp garam masala
- 1/2 tsp ground nutmeg
- 1 tsp garlic powder
- 1/2 tsp cardamom powder
- 1/2 tsp cumin powder
- 80g unsalted butter
- 90g plain flour or cake flour ( T45 )
- 2 tbsp olive oil
- 1. In a frying-pan, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add onion and cook for a few minutes. Transfer into a heat-safe cooking bowl.
- 2. Add the ingredient A into the above bowl and blend with your hand blender or with your food processor until paste. Set aside
- 3. In a cooking bowl, add all the ingredient B and mix. Fry the spice for 3 to 4 minutes over medium-low heat. Once it cooled a little bit, then add flour and mix. Set it aside.
- 4. In a frying-pan, melt the butter and olive oil. Add the flour mix, cook over medium heat, for about 5 to 6 mins, stirring continuously, until the mixture begins to thicken.
- 5. Transfer curry mixture into a container (covered with saran wrap) and place it in the fridge until it has set. Break it by hand into chunks or cut with a knife to square 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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