Curry Roux: This recipe yields 1/3 cup roux; enough for your curry recipe that requires 4 cups liquid. If you’re not sure, make double portion as everyone prefers different consistency for curry and you may like it thicker (requires more curry roux).
Ingredients
3 Tbsp unsalted butter
4 Tbsp all purpose flour (You can use GF flour as well)
1 Tbsp curry powder
1 Tbsp garam masala
¼ tsp cayenne pepper(optional for spicy)
Instructions
- Gather all the ingredients.
- In a small saucepan, melt the butter over low heat.
- When the butter is completely melted, add the flour. Stir to combine the butter and flour.
- Soon the butter and flour fuse and swell. Keep stirring because the roux will easily burn. Cook for 20 minutes on low heat.
- After 20 minutes, the roux will turn to light brown color.
- Add the garam masala, curry powder, and cayenne pepper.
- Cook and stir for 30 seconds and remove from the heat. If you don’t use it immediately, let it cool in an airtight container with lid and store in refrigerator for a month or freezer for 3-4 months.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes