Chinese Curry Sauce, Like you get from the Take Away
This is the type of curry sauce sold in Chinese take-aways. People often buy it with potato chips or French fries. It can also be eaten with rice. The recipe comes from a friend who used to own and run several Chinese take-aways and is an excellent cook
2 tbs. oil
3 cloves garlic, chopped
1 inch piece ginger, peeled and chopped/pureed or thinly sliced
2 tbs. plain flour
2 tsp. curry powder (Madras or similar from Chinese grocers)
1/2 tsp. salt, adjust to taste
1/2 -1 tsp. chilli powder (depends upon how hot your curry powder is)
1 tsp. sweet paprika powder
1.Mix curry powder and flour in a bowl and keep aside.
3.Add ginger and garlic and stir fry for 1-2 minutes.
4.Add flour and curry powder mix and allow it to bubble.
5.Add salt, paprika and chilli powder. Stir.
6.Add enough water, a little at a time, to get sauce consistency. Bring to boil and simmer briskly for a few minutes. Turn the heat off. This is the basic curry sauce like the ‘take-away, shops and people generally buy it with chips/French fries, as a dipping sauce.
7.You can also use it to make take-away style curries. When you are ready to cook a curry, like chicken, prawns, pork or boiled potatoes etc., heat 1 tbs. oil in a wok, stir-fry the chicken/prawns/meat/potatoes and add the curry paste. Continue to stir-fry for a few minutes. Add a little water, if you want more gravy.
8.Serve hot, with rice or noodles.