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House Java Curry Hot 185g
House Java Curry Hot 185g
- Delivers a distinctively intense and robust hot curry flavor.
- Features the rich, aromatic blend characteristic of Java-style Japanese curry.
- Convenient block format allows for effortless preparation of a delicious curry.
- Offers versatility to complement various meats and vegetables for a satisfying meal.
Unleash the flavor of Japan & Korea: House Java Curry Hot 185g!
Authentic & Aromatic Java Curry Base
House Java Curry offers a distinctive curry experience, rooted in its authentic Java-style spice blend.This curry roux is carefully crafted to deliver a deep, complex aroma and flavor profile.Its robust foundation ensures a hearty and satisfying meal, bringing the essence of Japanese curry to your kitchen with ease, for a gourmet taste.Robust Spice and Invigorating Heat
The flavor journey of House Java Curry begins with a harmonious blend of aromatic spices, creating a savory depth that is both comforting and exciting.True to its 'Hot' name, this variant introduces a pronounced and invigorating heat.This spice level is perfectly balanced to awaken your palate without overpowering the rich, nuanced flavors, offering a vibrant kick.How to Enjoy
To prepare, sauté your choice of meat and vegetables.Add water, boil, then simmer until tender.Break the House Java Curry roux into pieces and add, stirring until dissolved.Simmer gently until the curry thickens to your desired consistency.Serve hot over rice for a classic, comforting meal that's simple to make.Best Before, Important Information
MHD: 13.04.2026
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Nutrition & Ingredients
| Energy | 2243 kJ 534 kcal |
| Fat - of which saturated |
40.7g 22g |
| Corbohydrate - of which sugar |
32.1g 1g |
| Protein | 8.3g |
| Natrium (Salt) | 12.8g |
Vegetable oil (palm oil, rapeseed oil, SOY lecithin), WHEAT flour, salt, corn starch, curry powder (spices, coriander seeds, dried mandarin peels), flavor enhancer: E621, color: E150a, spices, sautéed curry paste (curry powder (spices, coriander seeds, dried mandarin peels), palm oil), garlic powder, sautéed onion paste, yeast extract, SOY beans, SOY lecithin, roasted onion powder, SESAME paste, emulators: E473, E475, acids: E330, E296, E270, onion powder, sugar, roasted garlic powder, onion seasoning, fermented WHEAT seasoning, garlic extract, flavor enhancer: E631, E627, glucose, aroma, sucralose
Details & Importer
Manufacturer: House
JFC Deutschland GmbHTheodorstraße 29340472 DüsseldorfDeutschland
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Frequently asked questions
What is the recommended cooking technique to achieve the best consistency for House Java Curry Hot?
To achieve a smooth, rich consistency, ensure the roux is fully dissolved in the liquid over medium heat, stirring constantly to prevent sticking. Simmer gently after adding the roux until thickened to your preference, typically around 5-10 minutes.
Can House Java Curry Hot be prepared in a slow cooker, and if so, what adjustments should be made?
Yes, you can prepare Java Curry Hot in a slow cooker. Sauté your meat and vegetables first, then add them to the slow cooker with the appropriate amount of water. Add the curry roux blocks during the last 30-60 minutes of cooking, stirring until dissolved and thickened. The long cooking time helps tenderize ingredients.
How can I adjust the flavor of House Java Curry Hot to make it less spicy without diluting the taste significantly?
To reduce spiciness, consider adding a small amount of dairy like milk or yogurt towards the end of cooking. Alternatively, incorporate sweeter ingredients such as grated apple, honey, or a touch of sugar. These additions can balance the heat without making the curry watery.
Is House Java Curry Hot suitable for making curry udon, or is a specific curry roux variant better for noodle dishes?
While Java Curry Hot can be used for curry udon, you might consider thinning the prepared curry sauce slightly with dashi or water to achieve a soupier consistency that coats udon noodles better. Some prefer a dedicated curry udon roux for its specific flavor balance and texture designed for noodles.
How does the "Hot" variant of House Java Curry compare to the "Medium Hot" variant in terms of heat intensity and overall flavor profile?
The "Hot" variant delivers a noticeable increase in spiciness compared to "Medium Hot," featuring a more pronounced chili kick. While both share the signature savory and slightly sweet base, the "Hot" version emphasizes a bolder, spicier experience without compromising the complex aromatic profile.
