Homemade Japanese Curry Roux

Method15 steps

1. 1

   Step 1: Toast 3½ tsp Japanese style curry powder and 2½ tsp ground cumin in a dry pan over medium heat. Stir until fragrant and slightly darker, without burning, then set aside.

   Uses 3½ tsp Japanese style curry powder · 2½ tsp ground cumin

   
2. 2

   Step 2: Heat a separate pan over medium heat and partly melt 1 tbsp beef suet, spreading the fat around the pan. Add the finely minced 3 garlic cloves and 15 g ginger and fry until fragrant.

   Uses 1 tbsp beef suet (fat) · 3 cloves garlic (finely minced) · 15 g ginger root (finely minced)

   
3. 3

   Step 3: Add the thinly sliced 200 g onion to the pan from step 2 and fry until golden and translucent.

   Uses Suet, garlic and ginger in the pan · 200 g onion (thinly sliced)

   
4. 4

   Step 4: Reduce the onion pan from step 3 to medium-low heat. Continue frying, stirring occasionally, for about 15 minutes; this is the first half of the approximately 30-minute caramelization.

   First half of onion caramelization · 15 minUses Onion, suet and aromatics in the pan

5. 5

   Step 5: At the halfway point, add the 50 ml water to the onions from step 4. Stir occasionally and continue cooking for about another 15 minutes, until the onions are dark brown, soft and caramelized and the liquid has evaporated.

   Finish caramelizing onions · 15 minUses Partly caramelized onions and pan fat · 50 ml water

   
6. 6

   Step 6: Remove any remaining unmelted suet piece from the caramelized onions, keeping the rendered pan fat. Mix in 3 tbsp all-purpose flour until combined.

   Uses Caramelized onions and pan fat after removing remaining suet pieces · 3 tbsp all-purpose flour (plain flour in UK/AU)

   
7. 7

   Step 7: Mix all the toasted spices from step 1 into the onion-flour paste from step 6 until evenly distributed.

   Uses Toasted curry powder and cumin · Caramelized onion and flour paste

   
8. 8

   Step 8: Measure the 900 ml ready liquid beef bouillon. Add a small amount to the paste from step 7 and whisk until smooth and thick.

   Uses Spiced onion-flour paste · Small initial draw from the 900 ml ready beef bouillon

   
9. 9

   Step 9: Gradually whisk the remainder of the same 900 ml bouillon into the loosened paste from step 8, mixing thoroughly after every addition to prevent lumps.

   Uses Paste loosened with the first bouillon draw · Remaining bouillon from the original 900 ml stock

   
10. 10

    Step 10: Whisk 2 tsp coriander powder, 3 tbsp orange marmalade, ½ tsp ground cloves, 1 tsp cardamom powder and 2 tsp ginger powder into the mixture from step 9.

    Uses Smooth roux and bouillon mixture · 2 tsp coriander powder · 3 tbsp orange marmalade · ½ tsp ground cloves · 1 tsp cardamom powder · 2 tsp ginger powder

    
11. 11

    Step 11: Add 1 bay leaf to the mixture from step 10. Bring to a simmer and cook uncovered for about 2 hours, stirring occasionally and skimming foam with a mesh spoon, until reduced to a thick paste. Remove the bay leaf when finished.

    Reduce curry roux to a paste · 120 minUses Seasoned curry roux mixture · 1 bay leaf

    
12. 12

    Step 12: Transfer the thick roux from step 11 to a shallow container. Let its initial steam subside and refrigerate promptly rather than leaving it at room temperature for a prolonged cooling period.

    Uses Thick cooked roux after skimming and removing the bay leaf

    
13. 13

    Step 13: Cover the roux from step 12 and keep refrigerated. Use within 2–3 days, or divide into convenient portions and freeze for up to 1 month. An optional overnight rest in the refrigerator lets the flavor develop.

    Uses Cooked roux in its shallow container

    
14. 14

    Step 14: The curry roux paste is now ready to use in a separate curry recipe. Choose the roux amount and additional meat, vegetables and liquid from that recipe; this batch supplies roughly five to six portions of curry sauce.

    Uses Stored prepared curry roux batch

15. 15

    Step 15: Keep any unused roux portions refrigerated or frozen as described in step 13 until needed.

    Uses Any unused prepared curry roux portions