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S&B Tasty Curry (Hot) is my favourite curry in a box. The problem is that the grocery store it was at no longer stocks it. I have been trying to make my own roux but it either comes out too buttery tasting or a dry feel in the mouth. When it does have a good taste from having stock added ( I find beef or vegetable is best) it ends up too liquidy. Trying to correct it with more spice and flour just seem to bring that dry feel again. Recipe I use: 3 Tbsp Butter 4 Tbsp Flour 2 Tbsp Garam Masala 2 Tspn Cayenne Pepper Melt butter and then add flour and stir over medium heat until light brown and then add spices. Anyone else made their own roux that tastes just right and provides a good consistency?
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Jan 4, 2019 10:52
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| # ? Apr 28, 2024 09:15 |
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The less you toast a roux the more it'll thicken your stuff. I don't really understand how anything could end up too buttery tasting but if/when you're happy with the flavor after adding stock try a starch slurry instead of more flour if you need to thicken it.
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Jan 4, 2019 16:37
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I've made the roux using the S&B curry powder and I think it's better than buying the blocks. The powder doesn't have any of the preservative stuff or weird chemicals. It's just the spices but it's not hot at all so you need some cayenne. https://www.amazon.com/Curry-Powder-Oriental-85/dp/B0002D8MBO/ref=sr_1_6_a_it?ie=UTF8&qid=1546641214&sr=8-6&keywords=sb%2Bcurry&th=1
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Jan 4, 2019 23:35
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Mu Zeta posted:I've made the roux using the S&B curry powder and I think it's better than buying the blocks. The powder doesn't have any of the preservative stuff or weird chemicals. It's just the spices but it's not hot at all so you need some cayenne. I love getting "EXTRA HOT" curry and going "oh yeah I think I can taste a little spice now"
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Jan 5, 2019 00:20
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Yeah I throw in a few chopped serrano peppers when I'm just making it for myself. When others taste it they think I'm a masochist.
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Jan 5, 2019 01:16
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Agreeable Employer posted:S&B Tasty Curry (Hot) is my favourite curry in a box. The problem is that the grocery store it was at no longer stocks it. Hey OP so you can get golden curry on Amazon for about the same price as walmart/less than some retail stores delivered free on prime. That's how I buy it.
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Jan 7, 2019 05:07
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Add fruit puree. Like blend up an apple or nashi or something and chuck it in.
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Jan 7, 2019 06:21
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Roux 5 tbsp unsalted butter ½ cup (75 g) flour 3 tbsp (45 mL) garam masala, ground 1 tbsp (15 mL) turmeric, ground 1 tsp (5 mL) coriander, ground ½ tsp (2.5 mL) cumin, ground ½ tsp (2.5 mL) fennel, ground ½ tsp (2.5 mL) fenugreek seeds, ground ¼ tsp (1.25 mL) cinnamon, ground ¼ tsp (1.25 mL) allspice, ground 1 tsp (5 mL) cayenne pepper, ground 2 tbsp tomato paste 3 tbsp tonkatsu sauce 2 tbsp honey (taken from https://pixelatedprovisions.com/2017/06/20/persona-5-curry/) This was my first Japanese curry. So ymmv but I really like the balance in this. Finished curry gets 1 grated apple, 15g of dark chocolate, and 1/2 cup of yogurt.
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Dec 29, 2019 06:32
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| # ? Apr 28, 2024 09:15 |
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I might try making my own Japanese curry now. Grew up on S&B curry boxes of what I learned today was a roux. We would always stir fry some chicken with soy then add water with potatoes, carrots, celery, and onion. Know that I think about it we were doing a backwards mirepoix fried up mix. It was magical no mater how much water I had in the pot as long as it was just above the boiling chicken and vegetables the cube/box would thicken and then we served it over cooked rice. I do like steamed rice from a cooker now but we used to the the Japanese folk tactic of pouring rice into the soup pot then placing your hand on top of it and filling the water until it was over your hand but not to your wrist and cook covered. Take your hand out of the rice pot before turning the heat on. <-- that was a joke
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Dec 29, 2019 07:16
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