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Chinese Curry Sauce Like you get from the Take Away - 2
Chinese Curry Sauce Like you get from the Take Away - 2

Steve Lister

This is not the normal way of making a curry sauce but to get the "authentic" sauce you find in Chinese take aways/Chippy's. You need to adjust the standard curry sauce recipe, as they tend to use a pre-made block of sauce concentrate with thickeners and other ingredients already in it!

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Ingredients

75 ml. olive oil
2 medium sized onions (finely diced)
1 inch cube of fresh ginger (finely diced)
3-5 cloves of garlic (crushed/finely diced)
1 small, mild chilli (finely diced)
1 tsp. fenugreek powder (ground seeds)
1 tsp. turmeric powder
1 tsp. celery salt
1 tsp. black peppercorns
1 tsp. cinnamon powder
1 tsp. cloves
2 tsp. fennel seeds
8-10 star anise (the full star shape)
1 tsp. sugar
1 tbs. Worcestershire sauce
1 vegetable stockpot/cube
2 coffee mugs of water
400 ml. light coconut milk (1 tin)
2-3 tbsp plain flour

Instructions

1.In a large pan soften the onions in the olive oil until golden brown.
2.Add and soften the chilli, ginger and garlic.
3.Meanwhile, grind together fenugreek, turmeric, celery salt, black pepper, cinnamon, cloves, fennel seeds, star anise and sugar, using an electric grinder/blender, until you get a fine powder.
4.Add the spice mix to the onions and allow to cook-in for a few minutes.
5.Add the Worcestershire sauce and stockpot/cube and stir it in.
6.Stir in the flour, so it dries up the mix (add a little more if needed) and cook for a minute while stirring.
7.Add the water, a little at a time (like making a béchamel sauce), then using a stick blender purée it. You can do this in a jug blender, but be careful with hot liquids when pouring and blending.
8.Add coconut milk and stir well in, simmer on a medium heat until nicely thickened. Keep going back to stir, it should take about an hour.

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