A classic Chinese Curry Sauce, our founder, Mr Kee Wah Lee brought his family recipe over from Hong Kong in the 1960's, and has been making it for professional kitchens in the UK ever since, and for home kitchens since 1985. By just adding water, you'll get a delicious, mild, creamy, smooth curry sauce.
Add one part curry sauce concentrate (100g) to three parts hot water (300g), bring to the boil and simmer on the hob for approximately 2 minutes whilst stirring continuously for the perfect curry sauce.
Serve with fish and chips, make into a tasty curry or use as an ingredient in a multitude of different dishes.
Use a clean, dry spoon to remove the curry concentrate from the pot each time. Once opened, put the lid back on and store in a cool, dry place - e.g. a cupboard - for up to six months.
Fortified Wheat Flour (Wheat Flour, Calcium, Carbonate, Iron, Niacin, Thiamin), Vegetable Oil (Rapeseed Oil, Anti Foaming Agent (E900)), Palm Oil, Curry Powder (12%) (Coriander, Turmeric, Cumin, Gram Flour, Salt, Fenugreek, Black Pepper, Chilli, Garlic, Fennel Seed, Mustard, Star Anise), Salt, Water, Flavour Enhancer: Monosodium Glutamate, Coconut Cream (1.5%), Onion Powder, Spice (0.5%)
For allergens, including cereals containing gluten, see ingredients in bold. May contain Soya and Celery.
Typical Values (cooked per instructions)
||Per 200g serve|
|Of which saturates:||2.03g||4.07g|
|Of which sugar:||0.17g||0.33g