Chinese Curry Sauce Like you get from the Take Away (2)
Chinese Curry Sauce Like you get from the Take Away (2)
This is not the normal way of making a curry sauce but to get the "authentic" sauce you find in Chinese take aways/chippys. 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!
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 tbsp. Worcestershire sauce
- 1 vegetable stockpot/cube
- 2 coffee mugs of water
- 400 ml. light coconut milk (1 tin)
- 2-3 tbsp plain flour
Instructions
- In a large pan soften the onions in the olive oil until golden brown.
- Add and soften the chilli, ginger and garlic.
- 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.
- Add the spice mix to the onions and allow to cook-in for a few minutes.
- Add the Worcestershire sauce and stockpot/cube and stir it in.
- Stir in the flour, so it dries up the mix (add a little more if needed) and cook for a minute while stirring.
- 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.
- 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.