Hey /ck/, Recommended curry roux brands? I've only tried

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>>8959900
I like Torokeru. It's actually got some extra flavours in it. Golden Curry is basically just the roux, curry powder and salt.

>>8959935
Thanks, thinking about ordering a bunch of different brands. Ill give this one a try!

I've only had Golden Curry and Vermont Curry. I prefer Vermont.

>>8959900
Bottom left is pretty good too.

I'd say out of Vermont Curry, Golden Curry and Java Curry, Java Curry is my favorite.

>>8959935
>>8960343
>two recs for torokeru
Never had it before but now i'm going to give it a try.

>>8959900
Torokeru is great.

You could also make your own roux. It's not the hardest thing.

Curry Powder:

Ingredients:
2 tbsp cumin seeds
2 tbsp cardamom seads
2 tbsp coriander seeds
1/4 cup ground tumeric
1 tbsp dry mustard
1 tsp cayenne pepper

Instructions:
Toast the seeds in a dry pan over low-medium heat, until kitchen smells like an Indian restaurant during the lunch rush. Place all ingredients in an airtight container, shake to combine. When ready to use, grind into a powder as needed.

Garam Masala:

Ingredients:
3 tbsp coriander powder
3 tbsp cumin powder
1 tbsp ground white petter
1 tsp cardamom powder
1 tsp cinnamon powder
1 tsp nutmeg (FRESHLY GROUND. FOR THE LOVE OF GOD, FRESHLY GRIND THIS SHIT)
1 tsp chili powder
3 whole star anise seeds, ground into powder
2 tsp cloves, ground into powder

Instructions:
Toast all spices in a dry pan over low-medium heat, until kitchen smells like an Indian Restaurant during the lunch rush. Place all ingredients in an airtight container, shake to combine.

Curry Roux:

Ingredients:
6 tbsp unsalted butter
1/2 cup all purpose flour
2 tbsp curry powder
2 tbsp garam masala
2 tsp chili powder, or to taste

Instructions:
Melt butter in sauce pan on low heat.

Add flour to pan, and cook until lightly brown, stirring constantly; about 20 minutes.

Add curry powder, garam masala, and chili powder to the pan. Stir until fully combined and fragrant. Set aside for later use.

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Fucking hell if you're not going to make proper pooinloo or thai styled curry, at least buy some Cantonese style roux. Fuck the nip shit, try goldfish hot and spicy, add meat, beansprouts, chillis , and ginger. Never add fucking potato or big chunks of carrot - jap curry is bland as buck.

>>8960603
On a related note to this, freshly toasting + grinding the seeds/bark/etc. for the coriander, cumin, cardamom, and cinnamon for the garam masala is always better

>>8959900

Vermont is the best I tried. I like sweeter curries and it's the only one that tastes sweet for me.

It brings me memories from CoCo Curry that I had in Japan. Does anyone knows how to make curry roux sweeter?

>>8960792
The third ingredient is sugar. Just add more of it.

Or chop an apple into it.

>>8960798

Are you japanese?

>>8960609
Someone has never ate curry in Japan.

>>8960611
What do you use to grind them?

>>8960806
Are you Japanese?

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>>8959900
BRAND? Maesri. Shit is straight out of Thailand my friend.

>>8959900
use this recipe OP
http://www.japanesefoodreport.com/2011/03/japanese-beef-curry-from-scrat.html

it's as close to the curry you'll get in Japan, at the family restaurants and stuff. Key is finding S&B curry powder, the garam masala from any decent ethnic store will do. Also the grated apple.

Honestly I used those powder blocks for most of my life until I went to japan and the curry I ate there tasted different somehow

A rrrrrrrrroux? A rrrrrrrrrrrrrrrrroux? Do you rrrrrrrrrrrrrrrrrrrrroux while you rrrrrrrrrrrrrrrrrrrrrroux rrrrrrrrrrrrrrrrrroux?