Chinese Curry Sauce like the take aways

I know that this recipe has always been top of the top 20 monthly and all time recipes. I have had positive, as well as some very negative comments on it over time. I was talking to the author of this recipe one day and mentioned it to him. He looked at it and said this is not how we made it at his take aways, as far as he can remember! He wondered where I got it from!! Now I could swear that he gave it to me a long time ago, verbally of course and I tried it out, as shown in pictures, posted much later.

Anyhow, he has now told me differently, roughly how they did it for the takeaways. They made it in bulk, but he guessed the amounts for a small portion. Personally I do not like this type of sauce and am not likely to make it any time soon. Would any kind person please try it out and work out the exact amounts of ingredients/steps?

Here are the ingredients, approximate amounts, and method;

1 apple

1 orange

1 ripe banana

1 onion

CHOP together

1/2 litre or sufficient amount to boil these vegetables in

Madras Curry powder

Plain flour

Salt

Heat oil.

Add all chopped fruits and onion. Cook on low heat until browned/cooked.

Lift out the fruits and discard. The oil is now fruit flavoured.

Put the oil on low heat and add flour, curry powder and salt and let it bubble until aroma rises.

Cold keep in fridge.

Thin it with water as and when required.

Hmmm, it looks very mediocre to me.

Always baffled me why the most read recipe on this site is a chinese curry sauce (or sandwiches and baked potatoes in the top twenty for that matter!) Perhaps when a recipe becomes number one, readers are intrigued to view it so its position is perpetuated.

For me the number one recipe should be Mamta's "Basic Curry Sauce 1" perhaps it should be renamed "Universal Curry Sauce as it can be used for meat, fish or vegetables and it would get more hits!

It can be a great money saver - I make a batch, then see what meat/fish is reduced/on offer when doing my shopping for each curry evening. You can tweak the sauce each time by searing the meat in a differently flavoured spiced oil each time.

Winton

Number one because it's one people visit directly from Google, must be a demand for it! And yes, mum, recipe was one John gave you long time back, funny that he now remembers it a different way!!!

Basic Curry Sauce has always been my number one, I cannot see why any "regular" of this website would even want to cook a Chinese curry? The Chinese do very nice "Chinese food" but I would never order a curry from them, completely baffles me!!!

Chinese curry sauce isn't anything like an Indian "curry"... its like having chips and putting ketchup on, putting salad cream on a salad, pouring gravy over mash potatoes... .. its more of a thing with, than being a dish in itself.. I love (special) fried rice with a carton of curry sauce poured over and scooping it up with prawn crackers when I'm that way out... but I'd never consider it to be a similar thing to say a biryani... Its like comparing a roast chicken dinner and KFC... both chicken dishes but worlds apart..

Steve

Briefly, Chinese Curry Sauce seems to vary enourmously between take-aways. For my money (very little of) I'd try the Farmfoods offering. Its a powder, does about 6 servings, just add water! Price last time I bought was about ?1.

Martin

iv mastered indian curry im working on this

i will post soon as i come up with the right taste

ect... all the best

The best COPY I've come across ( I stress COPY) which resembles an ordinary High Street Chinese Restaurant curry sauce (in Kent) comes from Farmfoods under the Mayfower label and is called 'medium CURRY SAUCE MIX', It's a 9 portion mix, dead easy to prepare.

I'll leave it to you to decide.

Regards,

Martin

Steve, Winton: I couldn't agree more!

Nonetheless, we sometimes do this.

It's got nowt to do with any kind of serious Indian or Chinese cookery.

Closely related: 'Chinky chips' in Newcastle.

Kavey is much less judgmental than me about this.

Phil

Seems like I will have to and go and buy this sauce from a good Chinese takeaway, taste it and then try copying the taste!!

The stuff we get around here tastes like this Chinese Curry Sauce Like you get from the Take Away - 2 if you want to save yourself the trouble :-)

Steve