A homemade spice blend and hearty vegetables, give this recipe a blast of flavor.
To be fair, Japanese curry was just one of her targets. She directed her broadside equally at British, American, Chinese, and French renditions of curry, all of which feature a generic and often stale blend of Indian-esque spices. At the root of her disdain was the question of curry itself, and what it is. That's a topic worthy of a deeper discussion, but we can briefly say that"curry," as the term is used outside India, does not have much meaning there.
I didn't leave with just burning lips, though. I also left with a new sense of just how much of a range of flavor is possible in Japanese curry without betraying the essence of the dish. I knew I could make my own, from scratch, calibrating the spices exactly as I wanted them and deepening the flavor as much as I pleased.
The ingredient list on the tin of S&B was the most enlightening for my endeavor. While it didn't show exact quantities, it did at least list the spices in order of quantity. I could see that turmeric made up the largest portion of the mix, followed by coriander seed and then fenugreek—the spice used to flavor artificial pancake syrup, famously responsible for New York City's Another helpful resource was this that I found on the Japanese food site Just Hungry.
I make my roux in a small pot on the side while the rest of the stew cooks—because this is a stew at heart. Once the flour has reached a deep caramel brown, I add my spice blend. As mentioned above, I dry-toast the spices in a skillet first to deepen their aromas. Frying them in the roux helps develop their flavor even more. Cooking spices in a fat is
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