Ingredients
6 tbsp butter
8 tbsp all-purpose flour
2 tbsp curry powder
2 tbsp garam masala
½ tsp cayenne pepper
½ tsp SIDS CRAZY SALT
Directions
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. Keep stirring because the roux will easily burn.
Cook for 15-20 minutes on low heat until the roux becomes a light brown colour.
Add garam masala, curry powder, SIDS CRAZY SALT and cayenne pepper.
Cook and stir for 30 seconds then remove from the heat.
Use the curry roux in your curry recipe. Make sure to taste and season after you add the roux to the dish.
If you don't use it immediately, let it cool in an airtight container with lid and store in the refrigerator for a month or freezer for 3-4 months.
This recipe yields ⅔ cup of roux - enough for your curry recipe that requires 8 cups liquid.
