Japanese Curry Roux Recipe - Serves 4

Japanese Curry Roux Recipe

110 calories each serving


3 cups (750ml or 26 fl oz) water
2 cubes soup stock (or bouillon)
2 tablespoons (30g or 1oz) butter
2 medium onions, finely sliced into half rings
2 cloves garlic, peeled and finely chopped
1 teaspoon (5ml) grated fresh ginger
2 tablespoons (15g or 1/2 oz) plain flour
1 tablespoon (15ml) curry powder
1/2 teaspoon (2.5ml) garam masala


Heat water in a pan and add the soup (bouillon) cubes to make soup
Heat the butter in a medium size pan and saute the onion half rings slowly until they are brown (about 15 minutes)
Add the garlic and ginger and saute for 2 minutes
Add flour and curry powder and saute over low heat for 1 minute
Pour the soup into the pan a little at a time, stirring quickly
Simmer the curry roux until it thickens
Finally, add the garam masala and mix in well
Remove from the heat

Recipe submitted on 21 October 2007

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