Curry from Scratch

One thing that we miss about Japan is the food.  We used to eat a lot of fresh tofu, goya and curry, but those items are not available here.  Solution: make your own curry roux!

We love curry; Thai, Indian and Japanese.  This was our first attempt at homemade Japanese Curry.

It turned out pretty good-- I'd say a B+ for taste (room for improvement) and an A for effort.

Well, here's the recipe we tried in case you'd like to give it a go.  Or perhaps you have some advice on improving it!

Japanese Curry

1. Cook up your meat and veggies as usual.

Roux
3 TBSP Butter
3-4 cloves Garlic (more is okay, too)
1/4 cup flour
2 Tspn Curry Powder (or Garam Masala)
Cayenne Pepper (to taste)
Bit of chocolate
1 TBSP Ketchup
1 Tspn Worster sauce
Black Pepper


2. Fry up crushed garlic in butter.
3. Meanwhile, add just enough water to curry powder to make a thick paste.  In a separate bowl, mix flour with just enough water to make a thick paste.  Add curry paste and flour paste to garlic.
4. Add the rest of the ingredients to your tastes.  We added some chutney to make it sweeter for the kiddos.


Well, if you try it, let me know how it came out!