Ingredients
- 6 tablespoons of ghee or butter (I used a mix of ghee and butter)
- 1/2 cups plain flour
- 4 tablespoons of Garam masala
- 1 tablespoon curry powder
- 1 tablespoon coriander powder
- 1 tablespoon of chilli powder (optional)
- 1 teaspoon of black pepper powder (optional)
- 1 piece of dark cooking chocolate (2cm x 2cm x 2cm)
- Pinches of salt
- Pinches of sugar (optional)
Preparation
Step 1
In a big frying pan, melt the butter and/or ghee under medium heat. Once melted, add in Garam Masala, curry powder, coriander powder, chilli powder, black pepper, salt and stir fry until aromatic. Add in chocolate and let it melt in the heat. Once melted, add in the plain flour and continue stir frying.
Continue to stir fry for about 15 minutes under low to medium heat until the fragrance start to spread again. It is okay if you have some lumps. Add in some water if it is too dry or difficult to fry. If there are some lumps, put all the roux into a food processor, blend until your desired texture. However, the blending is optional depending on your preferences.
Let it cool at the room temperature. If preferred, put the roux in a airtight container and store in the fridge. It can keep for at least a month. You can also consider to pack it for individual serving. Just take a portion out for your next session of cooking.