Best Chinese Takeaway Curry Sauce

• 5 g cassia bark
• 3½ l vegetable oil
• 1 carrot, giant, or 2 normal sized
• 2 tsp cloves
• 10 g bay leaves
• 3 g curry leaves, dried (fresh better if available)
• 15 g lime leaves, fresh
• 5 g cardamom pods, crushed
• 1 orange, whole, sliced
• 100 g ginger, sliced
• 3 stalks lemongrass, crushed
• 3 garlic, crushed (amount for large batch)
• 30 g star anise, chopped, dried 2-3 hours
• 3 stalks celery, chopped
• 1 leek, chopped
• 1 onion, chopped
• 1 block coconut block
• ⅔ banana, roughly chopped
• ⅔ pineapple, fresh, roughly chopped
• 30 g coriander, roughly chopped
• 30 g mint, roughly chopped
• 30 g basil, roughly chopped
• 500 g plain flour
• 1.2 l vegetable oil, aromatic oil from first stage
• 450 g Eastern Star curry powder
• 60 g cumin
• 20 g chili powder
• 20 g turmeric
• 50 g garlic powder
• 1 coconut block
• 2 coconut block
• ¼ tsp MSG
• ¼ tsp salt
• water

Preparation

1. Step 1

   1:46
   Combine cassia bark, vegetable oil, carrot, cloves, bay leaves, curry leaves, lime leaves, crushed cardamom pods, sliced orange, sliced ginger, crushed lemongrass, crushed garlic, chopped star anise, chopped celery, chopped leek, and chopped onion in a large pot.
2. Step 2 · 1-2 hours

   3:03
   Place the pot on medium-low heat and gently simmer to draw out the essential oils and aromatics for 1-2 hours, stirring occasionally. Do not let it boil vigorously or the ingredients will burn and turn the oil bitter. The onions and garlic should brown lightly but not darken excessively.
3. Step 3 · 24 hours

   5:34
   Turn off the heat and allow the aromatic oil mixture to sit for at least 24 hours to infuse.
4. Step 4

   6:16
   Gently warm the infused mixture to make the oil less viscous. Strain through a colander and sieve into a bowl, pressing to extract as much aromatic oil as possible. Reserve 1.2 L of the oil for the paste; the remainder can be stored airtight for up to a year.
5. Step 5

   7:20
   Add the coconut block, roughly chopped banana, roughly chopped pineapple, roughly chopped coriander, roughly chopped mint, and roughly chopped basil to a blender. Blend until smooth to create the aromatic paste.
6. Step 6 · 5-6 minutes

   8:19
   In a large pot over medium-low heat, add the plain flour and toast for 5-6 minutes until it becomes slightly browner and the raw smell cooks off.
7. Step 7

   9:32
   Add the 1.2 L aromatic oil, Eastern Star curry powder, cumin, chili powder, turmeric, garlic powder, and the blitzed aromatic paste. Stir well to combine.
8. Step 8 · 30-40 minutes

   10:07
   Cook the mixture on medium-low heat, stirring constantly, for 30-40 minutes until it darkens slightly and the raw flavors cook out. Do not let it catch or burn. Allow to cool; best results after resting overnight. A layer of oil will rise to the top which helps preserve it. Store in an airtight container in the fridge for 6-7 months. This batch makes enough for 20-30 curries.
9. Step 9

   11:11
   To make the curry sauce, place 2 Chinese spoons of the finished curry paste into a pot. Add a quarter teaspoon each of MSG and salt (or to taste). Heat until bubbling, then gradually add water until the desired consistency is reached (thicker or thinner as preferred).
10. Step 10

    11:51
    Serve the curry sauce hot with chips or french fries, or use as a base for meat, chicken, beef, or vegetable curries.