Japanese Curry From Scratch
If you can’t find Japanese curry roux or prefer not to use store-bought blocks, this recipe is for you. I’ll show you an easy way to make Japanese curry completely from scratch!
Equipment
Ingredients
Instructions
- Prepare the vegetables: Peel and cut the potatoes and carrots into large chunks. Slice the onion into wedges.
- Cook the vegetables: Heat oil in a pot over medium heat. Add the onion and cook until slightly translucent. Add the potatoes and carrot and sauté briefly. Add the canned mackerel.
- Simmer: Add the water and bring to a boil. Reduce the heat and simmer for about 10 minutes, or until the vegetables are tender.
- Prepare the curry powder: Mix turmeric, coriander, cumin, black pepper and chili powder.
- Make the roux: In a separate pan, melt the butter and add the flour. Cook, stirring constantly, until smooth and creamy. Reduce the heat, add the curry powder, and stir well to combine. Turn off the heat and mix in the mango chutney, ketchup, and salt until well blended.
- Add the roux to the curry: Add the roux to the pot in two or three batches, stirring well each time until it dissolves. Simmer on low heat until the curry thickens.
- Serve: Serve the curry over rice and enjoy!
Notes
- Storage: It will last for 3 to 4 days in the fridge, and one month in the freezer.
- If the curry becomes too thick, add a little water. If it’s too thin, simmer a bit longer to reduce the liquid.
- Add more chili powder or black pepper if you prefer a spicier curry. If the curry tastes too spicy, add a little milk, yogurt, honey, or grated apple to mellow the flavor.
- Add the roux to the pot in 2–3 batches, stirring well each time so it dissolves smoothly.
Video
Nutrition
Serving: 1servingCalories: 389kcalCarbohydrates: 82gProtein: 7g
This nutritional information is estimated and provided for general reference only.