Does anyone have any experience cooking with the S&B spicy curry powder? I’m making Japanese dry curry for dinner tonight (recipe from Just One Cookbook) and I was only able to find the spicy version at my local Japanese grocery store. I’m confident I’ll be ok with the spice level but my husband is much more sensitive to spice than I am.
Obviously spice tolerance is very subjective but if anyone has a general idea of how spicy it is, that may be helpful. The recipe calls for 1.5tbsp which will be spread out among 4 servings. Or if anyone knows how I can make his portion less spicy without sacrificing flavor, that would be helpful as well lol.
Thank you!
Side note: I’d contemplated using Japanese curry roux blocks as I have some in the cupboard but I thought that all the additional ingredients would probably mess with the consistency of the dry curry.
by LisaSauce
