Indo-Chinese Masala

Indo-Chinese food grew out of the Chinese community of Kolkata and is now loved across India, Pakistan and the diaspora. It uses soy sauce, garlic, ginger, green chilli, vinegar and chilli, with cornflour for crisp coatings and glossy sauces. Indo-Chinese masalas capture that flavour in a dry mix, so a plate of chilli paneer, veg manchurian or Schezwan fried rice needs only the main ingredients.

Choose a chilli paneer mix for a saucy, stir fried dish, a manchurian mix for vegetable balls in a thick garlicky sauce, and a fried rice masala for Schezwan or egg fried rice. They also season hakka noodles, spring roll fillings and chilli potato. Spice levels vary, with Schezwan usually the hottest.

Fried rice works best with cooked rice that has been chilled overnight, so the grains stay separate in a very hot wok. Cook everything fast, on the highest heat, and add the masala at the end so it does not burn. See hakka noodles for noodles, chicken masala for chicken 65, paneer masala, and all masalas.