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Japanese Curry Reux
Japanese Curry Reux
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Japanese Curry Reux

  • 100 g unsalted butter

  • 100 g all-purpose flour

  • 24 g curry powder

  • 6 g garam masala

  • 2 g cayenne pepper 

  • To Make a Brown Roux

  • In a small saucepan, melt 100 g unsalted butter over low to medium-low heat (you can cut the butter into small pieces first).

Homemade Curry Roux 1

  • When the butter is completely melted, add 100 g all-purpose flour (plain flour). With a blunt-end wooden spatula, stir to combine the butter and flour.

Homemade Curry Roux 2

  • Soon, the butter and flour will fuse and swell. Cook for 20–25 minutes over low heat. Stir constantly because the roux burns easily. If the roux starts separating, switch to a whisk and mix vigorously.

Homemade Curry Roux 3

  • The roux will turn golden brown. You can even go for a bit darker color (watch my video).

Homemade Curry Roux 4

To Make the Curry Roux

  • Add 24 g Japanese curry powder, 6 g garam masala, and 2 g cayenne pepper (optional) to the roux. Tip: If you can‘t find garam masala, you can add more curry powder in its place or try adding the other spices that I suggest in the blog post.

Homemade Curry Roux 5

  • Cook and stir for 30 seconds and remove from the heat. You can use the roux immediately if you‘d like (see the instructions below).
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To Mold into a Block (overnight)

  • Transfer the roux to a glass or metal container lined with parchment paper. Let it cool completely on the kitchen counter, then refrigerate to solidify overnight.
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  • On the following day, take out the curry block from the container. If the curry block gets stuck to the container, release it with a butter knife or an offset spatula.
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  • With a sharp knife, cut the block into 1- x 1-inch (2.5- x 2.5-cm) squares. I cut my single block into 8 pieces. Transfer the curry roux squares to a glass container.
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To Store

  • Store in the refrigerator for 1 month or in the freezer for 3–4 months. Use them soon before they lose their flavor and aroma.

To Use in a Curry Recipe

  • Very important! Please season your final dish with more salt, as the homemade roux is unsalted. I usually add 2–4 tsp salt per block to the broth, on the recipe. Store-bought roux is quite salty, so you may want to add more salt to your homemade Japanese Curry Roux to achieve a similar taste.
  • Add the curry roux mixture (before it solidifies) or the roux cubes to the broth of your curry recipe. Follow the recipe instructions on when to add the roux. Try it in recipes like my Chicken Curry, Instant Pot Curry, Vegetarian Curry, Beef Curry, Keema Curry, and Curry Udon.
  • How much roux or how many cubes should we use? Roughly 6–7 cubes of this recipe are equivalent to one box of store-bought curry roux (that requires 4 cups or 1L of broth/water). Simmer over low heat for 5–10 minutes. Heat will thicken the roux.
  • If the curry flavor is lacking or the curry does not thicken, add more roux. When you add meat and/or veggies, they release more moisture to the broth; therefore, you will need to adjust the amount of roux you use according to what you’re cooking.
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Japanese Curry Reux