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  1. And the other Curry mix which just about all fish and chip shop use is "Dinaclass". Very easy to make - Fill your pan to the about of Curry required and spoon in until it thickens and simmer for 15 minutes.
  2. I've tried for years to make a curry similar to the Chinese and the nearest I got was using "Maysan Curry Paste". It had that certain ingredient missing with other sauces. I used the "Original" but they also make - Mild / Hot / Very Hot. The way I made my curry was to buy a tin of chinese beef curry sauce ( available in any supermarket ) then add some Maysan to it. It's made in Newcastle on Tyne.
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