Japanese Garam Masala

Plenty Prep Time 10 minutes   Cook Time 3 minutes   Rated:

The difference between Japanese curries and Indian curries, (as an example) is not only the flavours but more so the texture of the curry. There is usually less heat in a Japanese curry. The typical Japanese curry is thicker in texture and tastes sweeter and less spicy than its Indian counterpart. The protein is more often pork or beef, differing from Indian curry in which chicken or fish is often the main protein.

This garam masala is specifically Japanese, but can be used in most curries just as successfully. It is dependant on being fresh, so rather than keep it stored for ages, by all means, make less and don't keep it. Always better fresh! Now go make the Katsu!

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Place all ingredients into a hot pan and dry fry until just smoking and fragrant.


Place into the Thermomix bowl and mill 10 sec/speed 10. Scrape bowl and lid and repeat. Store in an airtight container.

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