Mamta's Kitchen - A Family Cookbook





chinese curry sauce 1

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On 09/03/2006 06:03pm, AskCy wrote:

Which recipe did you follow?.. the one in the actual recipe section? (as I remember this topic was debated in discussion to some length)....

One thing to remember is spices get old and lose flavour so 1 tsp of corriander poweder that is freshly bought/ground is going to be a lot stronger than some you've had in a spice rack since the 80's... (well maybe not that far back, but you get picture)

On 10/03/2006 01:03am, Tom wrote:

thanks for your reply, maybe it is the powder, i will get some more and try it again and let you know if i get it right. by the way i have done the mum's chicken curry, and the Quick biryani recipe and they were both excellent! can't wait to try some more, Regards, Tom.

On 10/03/2006 06:03am, Mamta wrote:

Hello Tom

I have never been fond of this sauce personally, so have no idea of what is considered good or not good! However, it must be very popular, this recipe has been in the .top 20. since it was added to the site.

I will just add something small to Steven's (AskCy) reply; this recipe comes from a friend who actually ran a chain of very successful Chinese takeaways. So, the recipe should work. Good luck with other recipes. Do let me know if something doesn't work or you have a problem.

Mamta

On 10/03/2006 09:03am, Tom wrote:

Hi Mamta, i think it must be the powder i looked at the tub and it has a small sticker saying Jan 05! (did'nt see it when i bought it, never mind)i will try it again with new powder, But i must say your site is so good! i can't keep away now, there are so many of the things on here i want to try,and the recipe's are so easy to follow, i'm so glad i found it which was only a couple of days ago, So thank you for sharing all your experience with us.

Regards Tom.

On 10/03/2006 07:03pm, AskCy wrote:

Great to see you like the site.. we all stumbled across it and have been stuck since aswell.. :-)

On 11/03/2006 06:03am, Himani wrote:

I came across this site through it's glossary, while searching for an English name for a dal. I love it and use it's recipes all the time, they are just like my mum's. I live in USA

Himani

On 12/03/2006 02:03pm, AskCY wrote:

Did you find the word for DAL ?.. (Lentil.. or there abouts..)

On 11/06/2007 02:06pm, topconker wrote:

I tried this recipe as well the other day.

Have to say all was going well until I added the salt, 2 teaspoons seemed a lot, and it was. Could'nt eat it so will try again with a half teaspoon and see.

Anyone else think this is too much salt?

TC

On 11/06/2007 03:06pm, Mamta wrote:

Hi TC

When you have made it with less salt, tell me which recipe exactly did you make it to and then i will correct it. I will also have a look now, to see if there is a typo.

Mamta

On 15/06/2007 02:06pm, topconker wrote:

Hi Mamta,

Tried again and think I've got it right, here's my ingrediant quantities,

1 teaspoon Bolst's hot curry powder

? teaspoon sea salt

? teaspoon chilli powder

I also grated the ginger a put the garlic through a press.

This is as good as anything I've bought in a Chinese takeaway.

TC

On 15/06/2007 05:06pm, AskCy wrote:

Bolst's ? not heard of them, where is that local to ?

Steve

On 15/06/2007 09:06pm, topconker wrote:

Hi Steve,

Bolst's curry powder was recommended to me on another site, got mine from

www.simplyspice.co.uk

It's the best I've come across.

TC

On 16/06/2007 03:06pm, Mamta wrote:

Hello TC

I have added your recommedation of using Bolst's hot curry powder, instead of Madras Curry Powder to the Curry sauce recipe 1. It is nice when our readers make suggetions to imrpove our recipes :-).

Mamta

On 15/04/2008 08:04pm, stevieboy UK wrote:

Hi all

This is very popular in the UK. The only alteration I would make is to puree the ginger / garlic and instead of water use a fresh chicken stock, a touch of coconut cream and sugar. Also don`t forget that the chinese use monosodium glutemate at the end of there dishes to enhance the taste of the dish. Hope this helps.

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