curry roux
カレー
Preparation time
2
mins
Cooking time
25
mins
Serves
2
Difficulty
Easy
Our easy to make Curry Roux cubes, which unlike packaged brands, contain no MSG or food additives. With this recipe you can make great Japanese curry dishes like: curry rice (curry over rice), curry udon (curry over noodles) and katsu curry (a breaded deep-fried pork cutlet served with rice and has a the curry sauce poured over the top).
Curry was introduced to Japan during the Meiji era (1868–1912), at the time when the Indian subcontinent was under colonial rule by the British Empire. By the 1870s, curry began to be served in Japan, and became a staple within the Japanese diet. It wasn't until the early twentieth century, when curry was adopted by the Japanese Navy and Army, that the dish began to become popular with the Japanese. After its favorable reception within the Japanese Army and Navy, it later became common in school cafeterias. By 2000, curry was a more frequent meal than sushi or tempura
Method
This recipe is made for roux that serves 8 portions (2 cubes). It keeps very well in the freezer for up to 4 months, a large quantity can be made with a whole 250g of unsalted butter which will give you 12 cubes in total.
Prep
- Melt the butter in a saucepan on low heat.
- Once melted add the flour in to the pan and stir for 15 minutes. You must keep stiring otherwise the roux will burn.
- After 15-20 minutes the roux should start turning brown. you can now add all the other ingredients in to the pan and mix for another 5 minutes then take off the heat.
- We find using silicon ice cube trays make the perfect way to split down the roux in to easy to use cubes, just like you find in the very popular curry brands.
For a serving of 8 portions you will need
42g Unsalted butter
4 Tbsp Plain flour
1 Tbsp Curry Powder (medium heat)
1/2 Tbsp Garam masala
1/4 Tbsp Cayenne pepper
1/4 Tbsp Ground white pepper
Gluten free:
Plain flour can be replaced with Gluten free Plain flour
This recipe is made for roux that serves 8 portions (2 cubes). It keeps very well in the freezer for up to 4 months, a large quantity can be made with a whole 250g of unsalted butter which will give you 12 cubes in total.
Prep
- Melt the butter in a saucepan on low heat.
- Once melted add the flour in to the pan and stir for 15 minutes. You must keep stiring otherwise the roux will burn.
- After 15-20 minutes the roux should start turning brown. you can now add all the other ingredients in to the pan and mix for another 5 minutes then take off the heat.
- We find using silicon ice cube trays make the perfect way to split down the roux in to easy to use cubes, just like you find in the very popular curry brands.
Spealist Equipment
Nutritional Information
As per recipe portion
Calories: 300 | Fat 35g | Protien: 1g