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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- 1 Tablespoon Cumin Seed(s)
- 1 Tablespoon Coriander Seeds
- 1 Tablespoon cardamon seeds
- 1 Cinnamon Stick(s)
- 1/2 Teaspoon Fresh nutmeg grated
- 1 Tablespoon whole cloves
- 3 bay leaf fresh or dried
- 1 Tablespoon White Pepper
- 1 Tablespoon Fennel Seeds
- 1/2 Teaspoon dried red chilli flakes
- 1 Tablespoon Star anise
- 1 Tablespoon all spice
- 1 Tablespoon Ground Turmeric
- 1 lime zest
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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