Steve Lister
Unregistered User
(12/8/02 10:28 pm) Reply
Chinese Curry (like you get at the takeaways)
AskCyman
Being an avid curry lover I feel its a bit of a let down for my first question on this site to be about takeaway curry!
I much prefer Indian style curry but my Parents like the chip shop stuff. On the receipe its states 'curry powder' have you any idea of the ingredients of 'curry powder' as they are all different and I am struggling to find one thats like the (yellow/brown) chips shop curry?
Thanks in advance Steve Lister
I am sure any ready-made curry powder will do, but i will confirm this after talking to John Young, the recipe contributer, this evening.
Mamta
Steve Lister
Unregistered User
(12/9/02 5:37 pm) Reply
Curry Powder
After trying and testing many different shop bought curry powders (and ready made sauces).I have yet to find one that matches the Chip Shop style and taste. All of the packets are different flavours, some taste like aniseed some taste like fenugreek (methi). I would be grateful for a exact make up of the powder, so I can make it myself. This is how I do my normal cooking, starting with the seeds and leaves and some elbow work in a pestel and mortar..thanks again,Steve
I have not been able to get hold of my Chinese friend so far. I do understand your problem with curry powder. It will be different in different regions of India and then there are family variations. The brands that are sold in English supermarkets are pretty standard too.
I do have a recipe for curry powder on my site, you can give it a try. As I don't like the curries from chip shops generally, I have never tasted their curry sauce for chips.
Re: Chinese Curry
Wing Yip are great - mum (Mamta) has been shopping at the one in North London since I can remember - we used to come down the M1, sometimes with Margaret, our Chinese friend, who I think told mum about it years ago.
Now I pop in sometimes too.
As well as sauces they sell great fresh and frozen seafood, dim sum, the thin pancakes to go with crispy duck, fresh bakery goods, vegetables and fruit, kitchen ware, and regular groceries such as coffee, drinks etc.
Oh and coconut milk and Thai curry pastes are nice there too.
Kavita
AskCyman
Unregistered User
(12/12/02 3:13 pm) Reply
Curry Powder
I have asked at my local chip shop, They will only tell me they make it themselves..
I think it is made from a block of pre-made paste then mixed with water (and onions etc)
(A little like using stock cubes to make gravy)
Obviously someone must make the paste up, and use a collection of spices etc..
Other than going through their bins to see what they use (which I'm not going to do) I'm now stuck
By the way Kavita how come you are the only registered user of the site? Even your mother, Mamta is down as unregistered!
Edited by: Kavey F at: 12/14/02 10:48:36 am
Re: html
I am registered because one needs to be registered in order to be the a site administrator.
As well as this ezboard I run another EZboard community (which has paid for Gold Community status - that means the members pay to stop things like pop-up ads etc. That community is one which members visit several times each day so it's more worthwhile to do that).
Mum posts here but she doesn't administrate so she doesn't need to register. Advantage of having techie kids is to get them to do it for you! So anytime there are changes to be made, advertisement posts to be deleted etc, myself or my husband Pete (also registered) can do it.
Kavey
Edited by: Kavey F at: 12/14/02 10:47:41 am
Chinese Curry (like you get at the takeaways)
Hello Steve
I finally have an answer to your question! My Chinese friend John, who used to own a chain of Chinese take-aways once, tells me that he used to buy Madras Curry powder in Bulk. He is sure that other Resraurant owners also bought the same one. So, give it a try. You will find it in Chines or Indian supermarkets.
Hope your parents like it!
Mamta
AskCyman
Unregistered User
(12/17/02 8:05 pm) Reply
thanks
I will try it with madras, but I think its going to be more Indian in flavour and less Chinese..
We presume we need more Five Spice type flavour?
justlovefood
Unregistered User
(12/20/02 12:02 am) Reply
chinese curry
Hello all, I haven't tried this recipe- just found it after reading the thread, but it could be the base for developing the right curry paste - a recipe for Thai green curry paste - certainly not Indian, anyway!:
Well much to my surpise, I have tried a cheap ready mixed 'Madras powder'. It was faintly the same, would think it would need some Chinese five spice adding and a bit of tweaking but we are getting there.
Only trouble was it was way to hot Mum and Dad just about forgiven me
Next time try mild Madras curry powder. It comes as mild, medium or hot.
Until recently, most people in UK used curry powders, usually Madras curry powder, and it is only in recent years that everyone has started using individual ingredients. This may be due to many cookery programmes on TV showing people how. So, English people of my generation more often use curry powders. That is perhaps why your parents love it this way.
I can't say that I have seen my Chinese friends adding five spice to their curries, but there is no harm in experimenting.
Getting there
Made my usual curry mix
(from the water as we call it in our house-from the seeds and herbs etc.. ) as apposed to a ( rush job -using a pre-made paste.. )
Made it very mild only a 1/4 teaspoon of chilli powder
(and no fresh chillies)
Added about a teaspoon of five spice powder
and a spoon of fennel seeds
Worked a treat, not spot on, but very near
Parents enjoyed it, and as mentioned on another string, my sister liked it (and she can't eat curry as they are too hot, even the mild ones)
Getting there!
Sounds quite nice Steve, specially the coconut milk.
Pommie Pete
Unregistered User
(4/8/03 12:43 am) Reply
"English" Chinese chip shop curry sauce!
Did you guys arrive at a recipie for this? I'm from England, living in Austrlia now for over three years and sometimes develop a craving for chips and curry sauce. I've tried a few different styles (onion based, roux based), but always without satisfaction. I've tried Aussie curry powders, but they lack that ... whatever. I'm an engineer, so if such a recipie exists, I need a blow by blow description!
Chinese Curry sauce like chip shops in UK
Hi Pete
As I said in the beginning of this thread, I think , there is a recipe for curry sauce on my site, 'Curry Sauce (like the Chinese take-aways'. It is written by a Chinese friend who used to run a few Chinese take aways, a few years back. try adding the five spice powder, as Steve suggested, and see where it takes you! best wishes
mamta
Chinese Curry Sauce from Chip shops
Hi steve
How about writing down your recipe? i will give it a try and add it to my site if I can reproduce it. many people ask for this recipe, and more than one will give them a choice.
Mamta
Add water but if only desparate, as a good stock will do wonders like beef bones boiled up for a few hours:
But like the started of this thred need a recipe for a takeaway chineze curry so i can say ive made it my self from scratch:
I know one of the ingredeants is chicking feet, thats if you call them chicking feet or claws...lol
Cimatti69
Unregistered User
(4/21/03 12:10 pm) Reply
Chinese Curry
Hi, I have a recipe for Chinese curry, it is for a restaurant so you will need to portion it. The original was three times this amount:
1 lb plain flour.
1 lb lard.
1/2 - 3/4 lb good quality curry powder (e.g. Vencat).
3 large onions-coarsely chopped.
15 - 20 cloves of garlic.
The rind of each 1 lemon, 1 orange and 1 banana chopped.
10 star anise segmented.
5 to 10 plump chillies cut into 1/2 inch pieces.
5 Green Cardamom pods cracked.
10 Cloves
2 - 5 Teaspoons black peppercorns
Chilly Powder for heat (depends on your preference)
Melt the lard and add the flour and curry powder stir well, turn the heat very very low, add the other ingredients and stir well, keep the heat low and stir every 10-15 minutes for 8 -10 hours until the Chinese curry powder is dry and has lightened in colour,the smell is fantastic, store in an air tight tin and use within two to three weeks. I have frozen it it seems to keep OK.
To use the powder you will need to experiment, add about four ounces to 2 pints of water and bring to the boil add sugar(very small amount), soy sauce, monosodium glutamate and salt. Sieve and pour over cooked meat (Roast chicken, or strips of stir fried beef or pork) and briefly fried onions. Try using rich meat stock instead of water. I hope this gives you what you want, I got the recipe from a Chinese chef, proportions vary that is why no chinese currys taste exactly the same so don't be afraid to experiment, now I think a lot of restaurants use the Masan or similar pastes but they are not as good as the home made version. Regards Paul. Any important questions please email me at paulcimatti@ntlworld.com---21/April/03
)
, there is a recipe for curry sauce on my site, 'Curry Sauce (like the Chinese take-aways'. It is written by a Chinese friend who used to run a few Chinese take aways, a few years back. try adding the five spice powder, as Steve suggested, and see where it takes you! best wishes
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