It isn't only Indian food that uses curry. This is a recipe for Japanese-style Curry Sauce that is basically a Roux with some small additions: Note the 2 Tablespoons butter and the 2 Tablespoons flour. oz
2 Tablespoons butter, divided
1 onion, thinly sliced
1 teaspoon grated garlic
1 teaspoon grated fresh ginger
2 Tablespoon flour
1 Tablespoon curry powder
2 1/2 cup liquid bouillon (or broth)
1/2 teaspoon garam masala
Heat 1 Tablespoon of butter in a skillet and sauté onion slices on low heat until they are brown.
Add garlic and ginger and saute well.
Heat 1 Tablespoon of butter in a medium pot.
Add flour and sauté on low heat.
Add curry powder and mix well.
Add bouillon little by little, stirring well.
Add onion in the sauce.
Simmer the sauce until thickened.
Add garam masala at the last.