AMF Mixed Topics
Tue-17-11-2015, 16:01 PM
Just thought I would add a bit to this thread. I usually make my own curry so I'm not used to using the ones in the Jar, but the other day myself and Mrs Fred were talking about how we miss our younger days when we staggered home from the pub on a Friday night and stopped off at the Chinese takeaway to get some Chips and Curry Sauce.
I've never been able to make Chinese curry sauce and mine usually turn out more like a mild Indian curry, so I went on a little mission to find out how to make Chinese curry sauce just like we used to get from the Chinese takeaway. And I came across Goldfish.
Apparently Goldfish Chinese Curry Sauce is used by a lot of Chinese takeaways. So I ordered some from Amazon to give it a try, and it's exactly as we remember it.
We did have to play around with the volume of water to paste as Goldfish say 3 water to 1 paste, but we found 10 water to 1 paste was better. I know it's not what the original poster was looking for, but if you remember those days of chips and curry sauce then this is it.
I've never been able to make Chinese curry sauce and mine usually turn out more like a mild Indian curry, so I went on a little mission to find out how to make Chinese curry sauce just like we used to get from the Chinese takeaway. And I came across Goldfish.
Apparently Goldfish Chinese Curry Sauce is used by a lot of Chinese takeaways. So I ordered some from Amazon to give it a try, and it's exactly as we remember it.
We did have to play around with the volume of water to paste as Goldfish say 3 water to 1 paste, but we found 10 water to 1 paste was better. I know it's not what the original poster was looking for, but if you remember those days of chips and curry sauce then this is it.