Ditch the pre-made curry cubes and try making your own Japanese style curry roux from scratch at home! This curry roux paste is rich in flavour and can be made ahead of time for an easy curry during the week. (Roux makes enough curry for 4-5 portions)
- 3 ½ tsp curry powder (I used S&B)
- 2 ½ tsp cumin
- 1 tbsp beef fat (or lard)
- 3 garlic cloves finely minced
- 15g fresh ginger finely minced
- 1 whole white onion thinly sliced
- 50ml water
- 3 tbsp flour
- 900ml of beef bouillon liquid stock (see note)
- 2 tsp coriander powder
- 3 tbsp marmalade
- ½ tsp ground cloves
- 1 tsp cardamom powder
- 2 tsp ginger powder
- 1 bay leaf
- Start by adding 3 ½ tsp curry powder and 2 ½ tsp cumin to a pan (dry, no oil) and heat on medium. Mix them together and heat them until the flavour is release and the colour has darkened slightly.
- Take a new pan and heat on medium. Once it's hot, add 1 tbsp of beef fat. (You can use oil or butter instead.)
- Once the fat has melted a little, add 3 crushed garlic cloves and 15g fresh ginger to the pan, fry until fragrant.
- Remove any excess beef fat and add 1 thinly sliced white onion.
- Fry the onion until caramelized for approximately 30 minutes (the onions will become dark brown in colour and soft). Stir occasionally and add 50ml of water half way through to stop it sticking to the bottom of the pan and help make it into a paste.
- Once the liquid has reduced to nothing and the onions resemble a thick paste, add 3 tbsp of flour and mix thoroughly.
- Next add the toasted curry powder and cumin from earlier, mix well.
- Add a small amount of bouillon liquid stock and mix until more or less smooth (no big lumps of flour etc).
- Add the rest of the bouillon gradually, mixing well each time. You might want to switch to a whisk to help make it smooth.
- Add 3 tbsp marmalade, 2 tsp coriander powder, ½ tsp ground cloves, 1 tsp cardamom powder and 2 tsp of ginger powder to the mixture and mix/whisk until incorporated.
- Add a bay leaf and simmer for 2 hours, stirring occasionally and removing any foam from the top using a mesh spoon.
- Once thickened to a paste texture, transfer to a container and allow to cool.
- Store in the fridge until use. (Preferably overnight.)
- To use, fry your meat (to seal the surfaces), add your vegetables, homemade curry roux and approx 600-700ml of water. Mix well and simmer until thickened. It takes about 10-20 minutes.
For the bouillon in the curry paste, I add 2 beef flavour maggi bouillon cubes to 900ml of water. Actually, you can speed up the cooking time by dissolving the cubes in less water but the shorter cooking time might result in the paste not being as smooth.
See my full recipe on how to make beef curry here. (Includes secret tips and ingredients)
Keep refrigerated and use within one week. (Freeze for up to one month.)
- Prep Time: 10 mins
- Cook Time: 2 hrs 30 mins
- Category: From scratch
- Method: Simmering
- Cuisine: Japanese
Keywords: Japanese curry roux, how to make japanese curry roux, Japanese curry roux recipe, homemade Japanese curry roux, homemade curry roux, how to make Japanese curry from scratch, how to make Japanese curry without roux, curry roux cubes, curry cubes, japanese curry cube recipe, how to make roux for japanese curry, Japanese curry recipe roux,