I love the diversity of curries. Nearly every Asian country has its own way of making it, and each way is unique.
Although I love Thai and Indian curry the most, with children in the house, I have started to make mild versions, and sometimes Thai and Indian curries aren’t the same if they don’t have that bit of a “kick” to them.
As a result, at our house, Japanese curry has become a favourite kid-friendly dish. It’s mild, sweet, and creamy, and doesn’t contain fatty cream, which is great for those who are allergic to dairy. (You can also change the butter to ghee or another form of fat.) And don’t think you can only serve curry with rice. It’s also great with udon noodles.
The unique flavour of Japanese curry comes from grated apple, which gives it sweetness. This type of curry requires far fewer ingredients than Indian or Thai curries, and if you prepare the curry roux ahead of time, you can freeze it and make curry anytime you want.
Makes about 1/3 cup
- 6 tbsp good quality unsalted butter
- 4 tbsp all-purpose flour
- 1 tbsp garam masala
- 1 tbsp curry powder
Melt butter in a small saucepan on low heat, then add flour and use a spatula to break up the lumps until the mixture forms a roux. Stir frequently to avoid scorching. Cook for 20 minutes and keep temperature at low heat, as the roux can burn easily. With time, it should become darker in colour.
Add curry powder and garam masala, using the spatula to mix until well combined. Cook for another 10 minutes on low heat. Set aside to cool and store in a Ziplock bag to freeze for later if you are not making the curry immediately.
You can freeze the roux for up to 3 months.
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