Do I Make ... ?
'Chippy' Curry Sauce
| British Expats may sometimes hanker
over replicating the Chinese Curry Sauce peculiar to
British Fish and Chip shops and takeaways. As you will
have discovered, Chinese cuisine does not include curry
at all - although Indian and Thai restaurants + their
neighbouring Countries do provide curry dishes on their
We discovered this recipe, which comes from a British
Chip Shop where they make their own.
'Tradewinds' on Yahoo
Answers Blog from which we quote below:
"How do you make authentic Chinese curry
In the UK, Chinese takeaways serve a thick yellow sauce
normally with chips or rice. The most comon method of
producing it is from a commercial powder mix or paste
(just add water). There is a chain of Chinese wholesalers
in the UK called Wing Yip. they sell the paste but it
tastes a little too powdery to me.
I am in the process of building a website dedicated
to popular recipes from restaurants and takeaways (Chinese,
Indian, Italian etc). I have contacted several already
that have been recommended by friends and family and
been supplied with the exact recipe details and cooking
instructions to about 15 dishes already.
I have only found one Chinese takeaway that makes the
curry sauce from scratch.
|Let's get started:- Chinese "chippy"
tbs oil (they use ground nut)
onion finely chopped
• 3 cloves
of garlic finely chopped
• 1 inch
fresh root ginger peeled and finely chopped
• 1 tbs plain flour
tbs mild Madras curry powder (they use RAJAH brand)
• 1 tsp brown sugar
pinch five spice powder
• 2 pinches
• half inch cube of cream
• Water (can
use chicken stock)
| 1. Heat oil over a medium
heat in a pan or wok and add the onion. Cook until
soft and transparent.
the garlic and ginger and continue to cook for
a further 2 minutes.
the flour and curry powder and cook for a couple
of minutes (you should have a paste like consistency)
4. Add the sugar, five spice
powder and salt then add the water or chicken
stock if preferred (the takeaway uses water) a
little at a time until the right thickness is
5. Break up the
cream coconut (if using) and stir into the curry.
6. Simmer for a few minutes on
a low heat then remove from the heat and allow
to cool slightly.
7. You can now either strain
the curry using a fine sieve or blend in a food
processor to create a smooth texture before returning
it to the pan to simmer gently until reduced slightly.
There are two types of this sauce, a mild sauce
and a more spicy and slightly harsher flavoured
sauce (both sauces are the same with the cream
coconut being left out of the more spicy alternative).
If you require a hotter flavour add some chilli
powder at the start not more curry powder! Use
the five spice powder sparingly as it can overpower
the other ingredients."
Thank you 'Tradewinds', this
recipe is excellent.
from Tom Stanley:
12.12.2010 @ 15.29
Hi there- As you may know, I am not an ex
pat but I found your site while looking
for a super duper recipe for a genuine curry
sauce and yours is just the job!
Good luck and seasons greetings to you and
This information is as supplied by ourselves, and ably
supported by our friends and various internet portals.
In addition we personally wish to thank Tradewinds for
sharing with us this excellent recipe.