Ever wondered what goes into those golden curry cubes you buy from the store? Wonder no more because now you can make it at home with ingredients you probably already have! Cheap and easy to make, plus you can control the spice level of your curry.
I know there are a lotta people out there who stan S&B Golden Curry. I get it, I’m not going to talk shit because it does taste pretty good. But I kinda can’t justify spending like $9 on curry cubes. Especially when it’s so easy to make at home. It’s literally like 5 ingredients. So here’s a very quick recipe on how to make your own curry roux. If you freeze it in ice trays they’re actually curry cubes!
P.S. My amazing friend Dan (@fatdough13 on Instagram, he sells cakes now in Singapore so go order from him if you live there!) tried to make this with the instructions I gave and he highly approves. Everything he makes is absolutely gorgeous. Go check out his Kare Panzerotto if you want some inspiration on what to make with all this curry roux you’ve made! You can also check out my Beef Curry Udon with Kabocha and Swiss Chard if you want something a bit more home-y!
Homemade Japanese Curry Roux
- 1 stick butter (113 grams, 8 tbsp)
- 7 tbsp flour
- 1 tbsp curry powder
- 2 tbsp garam masala or your fav spice blend
- 1 tsp white pepper*
- Melt butter in a sauce pan. If you want to control the consistency better you can alternate between adding butter and flour by the tablespoon.
- Whisk constantly until the mixture starts to brown a bit.
- Add the rest of the ingredients and whisk until well combined and consistency is even.
- Adjust to your preference for spice level/consistency.
- Freeze in ice cube tray for future use. Keeps in the fridge for around a week.