Step 1

Roast all the spices in a non-stick frying pan over low heat for about 5 minutes till fragrant. Then set aside.

Step 2

Melt the butter/spread over low heat and add the maple syrup.

Step 3

Add the flour and stir to combine.

Step 4

Keep stirring for about 15 minutes. The mixture is lumpy at the beginning but will become smooth.

Step 5

Add the roasted spices and mix well. Then turn the fire off.

Step 6

Line a container with baking paper or cling wrap and place the roux into it.

Step 7

Cover and wrap the curry roux with the cling wrap and put it in the fridge overnight to set.

Step 8

The next day cut into 18 pieces.