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It's getting cooler out, and I love a nice curry in fall. A friend shared a link to a recipe for homemade curry roux, and we tried the basic recipe once. It was fine, but I thought about the various other flavors of curry I've gotten in the boxes at the Japanese grocery store, and I decided to try something a little different.
3 Tbsp butter
1/4 c flour
1.5 Tbsp garam masala
0.5 Tbsp hot curry powder (or to taste; should add up to 2 Tbsp) [I use Sharwood's Hot.]
1 Tbsp cinnamon
1 tsppureedpowdered ginger
1 Tbsp molasses
1 Tbsp tonkatsu sauce or ketchup
1. Melt the butter over medium low heat.
2. Mix the flour, garam masala, ginger, and cinnamon in and stir until they form a thick paste.
3. Stir in theginger, molasses, and tonkatsu sauce, and cook until it starts to crumble. (This takes 5-10 minutes, so don't fret.) Set aside.
4. Add roux to curry as directed in the original recipe.
5. Don't forget to add some damn salt to the pot at some point.
(Edited 10/29/13)
--cook's notes: 5 cups water is too much for this amount of flour to thicken properly, but 4 cups doesn't cover the potatoes enough. May need to scale?
3 Tbsp butter
1/4 c flour
1.5 Tbsp garam masala
0.5 Tbsp hot curry powder (or to taste; should add up to 2 Tbsp) [I use Sharwood's Hot.]
1 Tbsp cinnamon
1 tsp
1 Tbsp molasses
1 Tbsp tonkatsu sauce or ketchup
1. Melt the butter over medium low heat.
2. Mix the flour, garam masala, ginger, and cinnamon in and stir until they form a thick paste.
3. Stir in the
4. Add roux to curry as directed in the original recipe.
5. Don't forget to add some damn salt to the pot at some point.
(Edited 10/29/13)
--cook's notes: 5 cups water is too much for this amount of flour to thicken properly, but 4 cups doesn't cover the potatoes enough. May need to scale?
