Japanese curry roux homemade 自家製カレー粉
Homemade Japanese curry roux recipe from scratch. Just like store bought "Golden Curry" roux to make Japanese curry rice. With step by step photos and an instructional video.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 ginger powder
- 1 tsp onion powder
- 1 tsp chilli powder
- 1 tsp curry powder
- 150 g butter
- 150 g plain (all purpose) flour
- 3 tbsp honey (*2)
Instructions
- 1
Roast all selected spices in a non-stick frying pan over low heat for about 5 minutes till fragrant. Then set aside.
- 2
Melt butter in a frying pan over low heat and add honey.
- 3
Add flour into the frying pan and stir to combine butter and flour.
- 4
Keep stirring for about 15 minutes. The mixture is lumpy at the beginning but will become smooth.
- 5
Add roasted spices into the frying pan and combine them all together.
- 6
When they are well combined, turn the heat off.
- 7
Line container(s) with cling wrap and place the roux into the containers.
- 8
Cover and wrap the curry roux with the cling wrap and make scores on them so that it easily breaks into pieces later.
- 9
Place in the fridge overnight and allow to set.
- 10
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.