CHINESE CURRY SAUCE

[Guest guest]

Hi All

 

Living far from home no matter how nice the climate and

 

envirement has its drawbacks like missing family friends and of

 

course the English style dishes saying that UK has more

 

Chinese and Indian take-aways and restaurants than any other

 

so we have become accustomed to that style of food and i miss it

 

so i got this recipe from answers in , its good but you have

 

to adjust it to your taste.... regards Frank

 

 

 

 

 

CHINESE CURRY SAUCE

 

2 - TBLS VEGETABLE OIL

 

3- CLOVES OF GARLIC CHOPPED

 

1-INCH PIECE OF FRESH GINGER CHOPPED

 

2-TBLS OF PLAIN FLOUR

 

2-TSP OF CURRY POWDER

 

½- TSP OF SALT

 

½- TSP OF CHILLIE POWDER

 

1-TSP OF SWEET PAPRIKA POWDER

 

A JUG OF WATER.

 

 

 

 

 

 

 

HEAT THE OIL IN A WOK OR PAN.

 

STIR FRY THE GARLIC AND GINGER

 

IN A BOWL MIX FLOUR AND CURRY POWDER.

 

ADD THE FLOUR CURRY POWDER MIX TO THE PAN.

 

STIR AND ADD WATER A LITTLE AT A TIME.

 

ADD SALT, PAPRIKA, CHILLIE POWDER STIR

 

AND KEEP THE MIXTURE FLUID .

 

BRING TO THE BOIL AND SIMMER .

 

SIMMER FOR 5 MINS OR SO AND YOU MAY WANT

 

ADD A LITTLE SUGAR OR FRUIT JUICE TO TASTE.

 

ALSO A LITTLE MORE FLOUR TO THICKEN.

 

REMOVE FROM HEAT ALLOW TO COOL A LITTLE

 

THEN PUT IT THROUGH A BLENDER.

 

 

 

ADD THE SAUCE TO COOKED VEGATABLES OR AS

 

WE DO IN UK, CURRY SAUCE AND CHIPS IS A FAVOURITE.