JAPANESE CURRY BRICK
This recipe for buttery curry brick comes from the cookbook author and teacher Sonoko Sakai, who wanted a homemade alternative to the industrial, store-bought cubes that make the thick, spicy sauce for Japanese curries. Sakai wanted to avoid palm oil, preservatives and artificial ingredients, so her version starts with whole toasted spices, ground into a fine powder and stirred into a gently browned roux of butter and flour. Feel free to play with the spice proportions - increase the chile powder for a hotter curry or the kombu for more sweetness. No matter how you tweak it, the best part about Sakai's recipe is that it makes enough for several meals, and you can store the extra curry bricks in the fridge or freezer, so you're ready to make a curry whenever you like (see the note below for instructions).
Provided by Tejal Rao
Categories dinner, easy, weeknight, curries, poultry, main course
Time 45m
Yield 3 large curry bricks (27 small cubes)
Number Of Ingredients 20
Steps:
- In a large skillet, toast cinnamon, bay leaf, mustard seeds, coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, cloves and cardamom pods over medium heat, stirring until fragrant, about 2 minutes. Be careful not to burn the spices. Transfer the toasted ingredients to a spice grinder.
- Add the mushroom, kombu and peppercorns to the spice grinder, and grind at the highest speed for 30 seconds. Shake the grinder a couple of times as you blend to make sure the cinnamon stick is pulverized. (You can also grind the spices in batches, if necessary.) Transfer the pulverized spices to a small bowl. Add the orange zest, turmeric, ginger, sea salt, paprika and cayenne pepper.
- To make the roux, melt the butter in a large saucepan over medium-high heat. When the butter is nearly melted, lower the heat to medium-low. Gradually whisk in the flour, and cook, stirring constantly, until the roux turns light brown, 15 to 20 minutes. Be careful not to burn the roux. Turn off the heat, add the spice mix and stir until well combined.
- Divide the mixture among three mini aluminum loaf pans, adding about 3/4 cup per loaf pan, or transfer the entire mixture to a parchment-lined quarter-size sheet tray. Let cool for a few minutes at room temperature, then transfer to the fridge so the bricks can solidify. Once firm, unmold, cut each brick into 9 small curry brick cubes (or, if using a sheet tray, cut the mixture into 27 pieces total) and wrap tightly in plastic wrap. Store in the refrigerator for about a month or in the freezer for 3 months.
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Kasem Ali 2.0
[email protected]This recipe is a must-try for any curry lover. It's easy to make and the curry is flavorful and delicious.
Preston Aspeling
[email protected]I love this curry recipe! It's so easy to make and the curry is always delicious.
Nick Official
[email protected]This is my go-to curry recipe. It's so easy to make and the curry is always flavorful and delicious.
Juma Ilingo
[email protected]I've been making this curry for years and it's always a hit. It's easy to make and the curry is always delicious.
Cecilia Hernandez
[email protected]This recipe was a disappointment. The curry was bland and lacked flavor.
Walter Zellars
[email protected]I'm not a big fan of curry, but I really enjoyed this recipe. The curry was flavorful and not too spicy.
Saad Arain
[email protected]This is the best Japanese curry recipe I've ever tried. The curry is rich and flavorful, and the instructions are easy to follow.
Keith Basham
[email protected]I would definitely recommend this recipe. It's easy to make and the curry is delicious.
Natalia Getrude
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The curry is flavorful and delicious, and it's easy to adjust the heat level to your liking.
Papirrin 123
[email protected]I thought the curry was bland. I had to add a lot of extra spices to make it taste good.
Ann Imbrie
[email protected]The curry was a bit too spicy for me, but it was still good.
Zoe Trueblood
[email protected]This is my new favorite curry recipe. It's so easy to make and the flavor is amazing. I love that I can adjust the heat level to my liking.
Joseph Ibekwe
[email protected]I've never had Japanese curry before, but this recipe was a great introduction. It was easy to follow and the curry was flavorful and delicious.
Douglas Colburn
[email protected]The curry was delicious! I added some extra vegetables and it turned out great.
Gitashni Ram
[email protected]This Japanese curry is a great weeknight meal. It's easy to make and the curry bricks add a ton of flavor. I served it over rice and it was a hit with my family.