Warm, comforting and rich curry sauce, with soft potatoes and carrots. Serve with Tempura Fish Bites and hot rice.
Homemade Curry Roux
- 42 g unsalted butter
- 30 g plain flour
- 1 tbsp curry powder*
- 1 tbsp garam masala
- 2–3 potatoes
- 2 carrots
- 1 onion, (diced)
- 1 clove garlic, (diced)
- 3/4 tbsp oil
- 2 cups chicken stock or water ((about 500ml))
- homemade curry roux ((or store bought 90g Japanese curry cubes))
- 1.5 tsp soy sauce
- salt (optional, to taste)
Homemade Curry Roux
- In a small saucepan, melt butter over low heat.
- When butter is melted, add in flour and stir to combine well.
- Keep stirring over heat to ensure the mixture does not burn. After 15 mins, you will smell a nice buttery aroma, and the mixture should turn brown.
- Add in the spices. Cook and stir for about 30 secs. Let cool in a bowl or container. Set aside.
- Peel and cut carrots and potatoes into wedges at an angle. Set aside.
- Heat oil in a deep saucepan or pot. Add in diced onion and saute till fragrant and translucent.
- Add in diced garlic and saute till fragrant.
- Add in cut carrots and potatoes. Stir well.
- Add in the chicken stock or water. It should cover the ingredients well. Otherwise, top with a little bit more water.
- Let it come to a boil before turning down the heat slightly to let carrots and potatoes cook well (about 15 -20 mins).
- When the potatoes are soft and ready, off heat. Place the Japanese curry roux in a bowl. Scoop up a few ladles of the soup liquid in above step, to dissolve the curry roux. Mix till smooth before pouring back into the pot.
- Mix well, continue to simmer over low heat. Add in soy sauce and mix well. Stir occasionally over low heat and the curry should thicken up after a while. Taste the curry, add salt if required.
Pacific West Tempura Fish Bites
- Preheat oven to 220C.
- Place tempura fish bites on lined baking tray and bake for 12-14 mins.
- Serve together with Japanese curry and hot rice.
1) I’ve used non-spicy curry powder bought from NTUC Finest for my kids. I used 2 tbsp of curry powder because I did not have the garam masala. The roux will be lighter in color. You can also get spicy Japanese curry powder from Japanese specialty stores, or add in chili flakes for spicy version.
2) Curry roux can be made ahead of time and be stored in freezer (portioned) for 3-4 months.
Recipe adapted from JustOneCookBook.
- Category: Dinner, Lunch, Main Course
- Cuisine: Japanese