My saving grace whenever I get random curry cravings (which happens quite often). You don't want to spend on those expensive blocks of Japanese curry roux in the supermarket? That's okay. I don't spend for those either.
Ingredients:
- 1/4 cup + 2 tbsp olive or canola or vegetable oil
- 1/4 cup flour
- 2 to 4 tbsp curry powder
- 4 cloves garlic, crushed
- 1 small onion
- 1 small carrot, optional
- 1 can of tuna
- salt
- 1/4 cup water
- cayenne pepper (optional)
Curry roux:
- Heat 1/4 cup oil in a small saucepan.
- On medium-high heat, add flour and stir with a wooden spoon until it turns golden.
- Reduce heat to low. Add curry powder to the paste. Turn off the stove.
Tuna curry sauce:
- In another saucepan, saute garlic and onion in 2 tbsp olive oil.
- Stir curry roux and water. Let it boil.
- Add carrots and let it cook.
- Add tuna and let it boil again.
- Put more curry powder or cayenne pepper if you want spicier curry.
Finally, pour the sauce on pasta. Or on rice. Or even on bread!
Serves 1 to 2.
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| The color of my curry usually varies with how long I cook the flour. |
Notes:
- If the sauce seems a little too dry, add more water by tablespoonfuls until you reach your desired consistency.
- I don't measure when I cook so the quantities are just rough estimates which you can change according to your taste.
- The amount of curry powder to be used depends on the quality of your curry powder and on your taste.
- You can add potatoes too.
Easy-peasy, right?
