This is a super basic roux-based “curry”. The three ingredients are fat, flour, and curry powder. You can optionally add salt and soy sauce, but I never do.
Over low heat, heat half a cup of fat in a frying pan. You can use anything, but lard seems to be the one used in the cubes. I tend to use whatever I have around, especially if it’s used oil that’s been used for frying once. If find that tastes better because it has some smokyness.
Add a fist or two of flour. It’s around half a cup. If you add too much flour, just add more oil until it’s runny again.
Using a turner, “fry the flour” until it bubbles, and then until it almost stops bubbling. Then stir and cook it until it’s a pale, tan color.
Add an equal amount of curry powder. It should be half a cup to a cup.
Stir around to get it all mixed up, and then turn off the heat. Keep stirring to mix, and you should get something resembling a brown, crumbly, oily powder.
That’s your roux and curry mixture.
To use it, bring a small saucepan of water to a boil, and add a few tablespoons of the mixture. Stir it until the flour cooks and thickens.
Adjust the texture by adding the roux-curry mix, or adding water.
Add chopped vegetables and simmer over low heat until it’s cooked.
Alternatively, you can cook the veggies in the water, and add the curry-roux until it’s the desired thickness. Add a spoon, then stir a few minutes to cook it. Test, and then add more curry-roux to thicken it for a couple minutes. Repeat until it’s just right.
To flavor it, I use soy sauce, to taste. It usually takes at least a quarter cup of soy sauce.
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