Discover India in Minneapolis Change City
Chinese Curry Sauce
Maharashtrian,Non Veggie
*       2 tbs. oil
•	3 cloves garlic, chopped
•	1 inch piece ginger, peeled and chopped/pureed or thinly sliced
•	2 tbs. plain flour
•	2 tsp. HOT curry powder (Madras or similar from Chinese grocers)
•	1/2 tsp. salt, adjust to taste
•	1/2 -1 tsp. chilli powder (depends upon your taste)
•	1 tsp. sweet paprika powder
•	2- 2.5 cups water 


- 1/2 onion, thinly sliced.
- 1 1/2 to 2 tbs. tomato puree
1.	Mix curry powder and flour in a bowl and keep aside, dry.
2.	Heat oil in a wok.
3.	Add ginger and garlic, and onions if used. Stir fry, until
lightly browned and their aroma rises.
4.	Add flour and curry powder mix and allow it to bubble for
20-30 seconds. If you leave it too long, the flour will burn
resulting in a bitter sauce.
5.	Add salt, paprika and chilli powder to the bubbling mix and
stir for a few seconds.
6.	Add enough water, a little at a time, stirring all the while,
just enough to get sauce consistency.
7.	Add tomato puree, adjust seasoning and bring to boil. hen
simmer briskly for a few minutes. Turn the heat off. This is the
basic curry sauce like the â 'take-away' shop. People generally
buy it with chips/French fries, as a dipping sauce.
8.	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
9.	Serve hot, with rice or noodles.