Does anyone know how to make a chinease curry sauce?
Im looking for a recipe for the takeaway chinease curry sauce you can buy. I do love this stuff and would love to know how its made.
Thanx
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4 comments a “Does anyone know how to make a chinease curry sauce?”
I believe this is exactly what you are looking for!,,FOOD_9936_17843,00.html
Here it is… in case you didn’t want to go to the site!
5 tablespoons vegetable oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chiles, seeds removed and thinly sliced
A handful curry leaves, ripped into small pieces
2 thumb-sized pieces ginger
3 onions, peeled and chopped
6 tomatoes, chopped
1 teaspoon turmeric
1 teaspoon chilli powder
1 or 2 wineglasses water (about 10 ounces)
14 fluid ounces (400 milliliter) can coconut milk
Salt
Fish version:
4 (8-ounce/225 gram) haddock fillets, skinned and pin-boned
1 knob (1 tablespoon) tamarind paste or 1 teaspoon tamarind syrup
A very large handful baby spinach, optional
Chicken version:
4 chicken breasts, sliced into 1/2-inch (1 centimeter) strips
A few cashew nuts, toasted and crushed
Vegetarian version:
1 3/4 pounds (800 grams) mixed vegetables, chopped (potatoes, zucchini, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans)
Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop, then add the fenugreek, green chile, curry leaves, and ginger, stir and fry for a few minutes.
Using a food processor, chop the onion, add to pan, and continue to cook. When brown and soft, add the chili powder and turmeric.
Using the same food processor, blend the tomatoes and add to the pan. Cook for a couple of minutes, add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of thick heavy cream then season carefully with salt. Take this sauce as a base.
To make the fish curry, add the fish and tamarind to the sauce and simmer for about 6 minutes. Feel free to add some baby spinach at the end of the cooking time.
For the chicken version, stir-fry the chicken strips, and cashew nuts until lightly colored, then add the sauce and simmer for ten minutes.
For the vegetarian version simply add all the vegetables to the sauce at the beginning when you add the onions. Continue to cook as normal and simmer until tender.
This ones with shrimp~~,,FOOD_9936_22142,00.html
Chicken peanut curry sauce~~ ,,FOOD_9936_33532,00.html
Good Luck! =o)
Curry Sauce, like the Chinese take-aways
John Young
This is the type of curry sauce sold in Chinese take-aways. People often buy it with potato chips or French fries. It can also be eaten with rice. The recipe comes from a friend who used to own and run several Chinese take-aways and is an excellent cook-Mamta
Ingredients
• 2 tbs. oil
• 3 cloves garlic, chopped
• 1 inch piece ginger, peeled and chopped or sliced
• 2 tbs. plain flour
• 2 tsp. curry powder (Madras or similar from Chinese grocers)
• 2 tsp. salt
• 1/2 -1 tsp. chilli powder (depends upon how hot your curry powder is)
• 1 tsp. sweet paprika powder
Buy ingredients from a recommended supplier, Spices of India. For more information, see here.
Instructions
1. Mix curry powder and flour in a bowl and keep aside.
2. Heat oil.
3. Add ginger and garlic and stir fry for 1-2 minutes.
4. Add flour and curry powder mix and allow it to bubble.
5. Add salt, paprika and chilli powder. Stir.
6. Add enough water, a little at a time, to get sauce consistency. Bring to boil and simmer briskly for a few minutes. Turn the heat off. This is the basic curry sauce like the ‘take-away, shops and people generally buy it with chips/French fries, as a dipping sauce.
7. You can also use it to make take-away style curries. When you are ready to cook a curry, like chicken, prawns, pork or boiled potatoes etc., heat 1 tbs. oil in a wok, stir-fry the chicken/prawns/meat/potatoes and add the curry paste. Continue to stir-fry for a few minutes. Add a little water, if you want more gravy.
8. Serve hot, with rice or noodles.
Notes
• You can also add any of the following; fried onion slices, cooked carrot slices, pineapple chunks, peas, beans etc.
I buy curry cakes from the grocery store and follow directions. My Japanese aunt has used them for years and they are fantasticly delicious.
INGREDIENTS:
2 pounds onions, chopped
4 cloves garlic, minced
3 tablespoons minced ginger
1 (14.5 ounce) can diced tomatoes
1 tablespoon turmeric powder
2 tablespoons cumin
1 tablespoon garam masala
1 tablespoon curry paste
1 teaspoon red pepper flakes
——————————————————————————–
DIRECTIONS:
Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.
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