自家製日式咖喱塊Japanese Curry Roux (from Scratch)

Prep 5 min·Cook 15 min

1. 1You're here
   Step 1.

   Melt the butter in a frying pan over a low heat. Add the flour and stir constantly with a wooden spoon.

   60 g Unsalted butter60 g Plain flour

2. 2
   Step 2.

   Keep cooking and stirring for 12–15 minutes until the roux turns the colour of peanut butter and smells nutty.

   60 g Plain flour

   13 minSauce making / reducing

   Wok-chan's tip鑊仔貼士

   Low and slow: if it browns in spots or smells burnt, start again; burnt roux makes the whole curry bitter.
3. 3
   Step 3.

   Take off the heat, add the curry powder, garam masala, chilli (if using), sugar and salt and stir for 1 minute until fragrant.

   2 tbsp Mild curry powder1 tsp Garam masala½ tsp Chilli powder or cayenne (for medium heat)1 tsp Sugar1 tsp Salt

4. 4
   Step 4.

   Use straight away, or pour into a small lined container, cool and chill until firm. Makes about 130 g, enough for 4 portions of curry (about 900 ml liquid).

   60 g Unsalted butter