Sent: Tuesday, April 22, 2003 10:19 AM
Subject: Curry
Hello paul
Thanks for posting this recipe on the discussion board, many people ask for it. The one I have got on my site is also from a friend, who used to run a chain of Chinese take aways. He said that they used to make a large quantitiy of the paste in the morning, to last all day.
If you like, I can post yours on my site in the name of your friend the Chef's whose recipe it is. Let me know.
Paul Cimatti
Unregistered User
(4/23/03 6:39 pm) Reply
Curry Sauce
Sent: Wednesday, April 23, 2003 6:27 PM
Hi mamta
His name was Ton Hong (I think) he used to work in the Hong Shing restaurant in Llandudno and he was the bosses cousin, the Chinese restaurant has gone now so I don't think there will be any objections to having the recipe posted, but they used to serve the best Chinese curry sauce in town.
Curry sauce
Thanks Paul
I will add it to the site now.
Mamta
paulsmillie2625fsworldcouk
Unregistered User
(4/29/03 8:14 pm) Reply
chinese curry sauce
After readig the notice board and to my amazment every one was talking about how you make curry sauce. I have spent many hours trying to make chinese curry sauce. I would be very pleased if you would forwared me the curry recipe you have obtained if at all posible.
Chinese curry sauce
Hello Paul
Look for the following in recipe section:
Chinese Curry Sauce (Like you get from the Take Away) - 1
AND
Look for Chinese Curry Sauce (Like you get from the Take Away) - 2
Mamta
that restaurant recipe
has anyone made that big recipe for the currysauce the guy posted? for the restaurants? i dont know how to reduce that recipe down for l 4 peeps, can anyone help?
Chinese Curry Sauce
Hello Claire
How about trying following:
Chinese Curry Sauce (Like you get from the Take Away) - 1
The recipe is on this site
Mamta
chefs brands
Unregistered User
(8/27/03 8:11 am) Reply
chefs brands
chefs brand is the one you're looking for, you can get it in wing yip
brands onw
Unregistered User
(8/27/03 8:24 am) Reply
don't!!!
what you need to do is don't get the madras or the standard chinese flavoured curry sauce, get the HOT CHINESE CURRY SAUCE, it is lovely, add a little FRESH ginger, garlic and finely chopped onions to a pan, and melt it downthen in a other pan mix your curry sauce, combine.
Enjoy your meal!!!
Curry blocks
I use S&B Golden Curry Sauce Mix (in blocks) to make takaway curry that is absolutely realistic.
I buy it in Fiesta stores in Houston Texas but it is distributed by S&B Foods Inc (of Tokyo Japan).
Re: don't!!!
My appologise for taking so long to reply about the curry recipe I make (I have been very busy selling house/buying/building etc)
In the meantime I have also found a block paste that matches the chippy stuff!
In a large pan soften two finely chopped onions (in oil, I use Olive)
Add 2 teaspoons of Fenugreek (Methi) seeds to the onions
3 cloves of crushed garlic
(in a bowl or pestal and motar)
Mix 2 teaspoons of powdered Cumin
2 Spoons of powdered corriander
1 teaspoon of salt
1 teaspoon of ground black pepper
1 teaspoon of ground cinnamon
1 teaspoon of 5 spice
1 teaspoon of chilli powder (for a low heat, if you want to weld with it add more chilli)
1 teaspoon of turmeric powder
2 teaspoons of crushed fennel seeds
tablespoon of tomato purée (sundried if you can get it)
When the onions are soft, turn the heat up and add all the spices (don't think about anything else for a minute or two)
The spice will dry the oil up and could burn if you leave it.
When the spice has coloured slightly add a pint or so of vegetable stock
You should now have yellow'ish thin sauce
turn the heat down and leave to simmer for about 30 mins
add a small handfull of fenugreek leaves
add about 1 can of coconut milk (the full fat version not the reduced one)
Cook for another 5 minutes and stir it all together.
You should now have a yellow curry sauce like you get from the chip shop
Edited by: AskCy at: 9/18/03 6:14 pm
ilikecurry
Unregistered User
(9/23/03 2:48 pm) Reply
chinese beef curry sauce
hi all i like the chinese style beef curry sauce,was ordering some a while back,,the sauce is watery and looks like soy-sauce was mixed with cornflour to thicken,
Chinese Curry sauce
If you scroll through this message, there are a couple of recipes submitted by people. I also have a recipe on this site, from a Chinese friend who used to own several Chinese takeaways. Look for 'Chinese Curry Sauce (Like you get from the Take Away) - 1 and Chinese Curry Sauce (Like you get from the Take Away) - 2'.
Mamta
chinese curry sauce
hi all i tried the recepe for curry sauce posted by cimatti69 i used madrass curry powder ,and followed recipe but used a slow cooker rather than large pot/etc
the end result was the colour and texture of christmass cake, the mixture seemed rather dark.
can anyone suggest a curry powder to try thats avaliable in the u.k or what might have gone awry in above tril. thank you
Chinese Curry sauce
Madras Curry Powder is good and used by many Chinese/Malaysians. If you don't want to make your own sauce, Chinese supermarkets like Wing Yip sell the paste in a jar. See: www.wingyip.com/english/sauce12.php
John
curry sauce like you get at takeways
i have tried the curry sauce reciepe the large amount one 1lb lard etc, but used rajah hot madrass curry powder, as this was all i could find locally,went into local chinese takeaway to find out what curry powder they use, was pointed in direction of local chinese cash and carry.
they pointed out a tub of concentrate made by KEEJAYSthis has simular taste and smell to the home made vertion , but still lacks that extra something compared to take away sauce,
i also tried MAYFLOWER brand of packet sauce mix this is lighter in colour but is almost on par with takeaway sauce.
i was expecting to find differant types of curry powder but most of it was bolsts or rajah in mild/medium/hot vertions.
english chip shop curry
Hi Guys I have played around with this for some time and the recipe "Below" is one that I modified and it came out pretty close.. I to love the Chip shop curry in the UK but living in the USA it's hard to find a good Fish and Chip Shop. Give it a try and let me know what you guys think. Happy New year to all.. This is a modified recipe, many thanks to the original author for the recipe.
Serves 4
Onion - 1 (I used a medium size red onion)
Apple - 1 (I used half granny smith and half of a sweet red washington apple)
(Curry powder - 1 tbsp... Here I used 1tbsp of mild Mandras powder and 1/2 tbsp of CHIEF Brand powder.
(If you can't find the CHIEF just use all Mandras)
Oil - 2 tbsp
Plain flour - 2 tbsp
Water - 600 ml (1 pint)... Here I boiled up some Chicken bones with just over a pint (16oz) of water to make a chicken broth. Just using pure water seemed to lack body ..
Tomato purée - 1 tbsp
Salt, pepper and lemon juice (watch on the lemon juice you made not need very little or any at all)
Chop the onion and apple and fry with the curry powder in the oil until tender.
Stir in the flour, cook for 2 minutes and then remove from the heat and add the water, tomato purée, salt, pepper and lemon juice to taste.
Simmer for 15 minutes.
This was quick and the flavor was very close but like all others I am still working on improvement)
Happy New year to all.. This is a modified recipe, many thanks to the original author for the recipe.
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