Japanese Curry Brick

cooking.nytimes.com

dsanthany

subheading: FOR THE SPICE MIX:

1 (2-inch) cinnamon stick, pounded into small pieces

1 dried bay leaf

1 tablespoon brown mustard seeds

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 tablespoon cumin seeds

1 teaspoon fenugreek seeds

½ teaspoon whole cloves

2 cardamom pods

1 dried shiitake mushroom, broken into pieces

1 (1-inch strip) dried kombu, cut into bite-size pieces

1 ½ teaspoons whole black peppercorns

1 orange, zested

1 tablespoon ground turmeric

1 tablespoon ground ginger

1 tablespoon sea salt

1 teaspoon sweet paprika

1 teaspoon cayenne pepper, or more to taste

subheading: FOR THE ROUX:

1 ½ cups/340 grams unsalted butter (3 sticks)

2 ¼ cups all-purpose flour

Directions at cooking.nytimes.com

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