• Have everything measured out and ready to use.
• On a saucepan on low heat, add the butter and melt.
• When the butter is melted, stir in the flour and continue stirring until the roux turns golden brown, this takes about 5-10 minutes. Important to not stop stirring, no one likes a burnt roux.
• Stir in the curry powder, paprika, and garam masala, and stir to mix evenly.
• Stir in the Worcestershire sauce and ketchup, stirring to mix evenly, then remove from heat.

For Immediate Use

• At this point you can use the roux in any recipe that calls for boxed Japanese curry. Use half of this roux for recipes that state 100-120 grams (~4.2 oz) of boxed curry.
• When the recipe states to add the roux, also add the grated apple and honey as stated in the Additional Ingredients.
• Use all the roux for recipes that call for 200-240 grams (~8.4 oz) of boxed curry.
• When the recipe states to add the roux, also add the grated apples and honey as stated in the Additional Ingredients.

For Use Later

• Divide the roux into two containers with tight sealing lids, pack the roux down as well. There is no need to have the small cubes like the boxed kind unless you desire to do that, then an ice cube tray, or even the left over packaging from a boxed curry would even work, then just wrap in plastic and store in the fridge until use.