Chinese Take-out curry

Add this recipe to my latest food cravings.  After finding the recipe online and reading the rave reviews, I was excited to try it.  But of course, I was disappointed.  It lacked any flavour at all.  The curry, regardless of how hot Madras is supposed to be, this one was a big disappointment.   I kept adding both curry and tomatoes in a effort to beef up the flavor, but still, nothing.   On to the next curry recipe I suppose.
2 tbsp. oil
3 cloves garlic, chopped 1 inch piece ginger, peeled and chopped/puréed or thinly sliced
2 tbsp. plain flour
2 tsp. Madras HOT curry powder
1/2 tsp. salt, adjust to taste
1/2 -1 tsp. chili powder (depends upon your taste)
1 tsp. sweet paprika powder
2 cups water
1/4 cup tomato purée

Mix curry powder and flour in a bowl and keep aside, dry.
Heat oil in a pan.
Add ginger and garlic. Stir fry, until lightly browned and their aroma rises.
Add flour and curry powder mix and allow it to bubble for 20-30 seconds. Careful not to leave too long, burnt flour will give you a bitter sauce.
Add salt, paprika and chili powder to the mix.
Slowly add water and stir until you get a sauce consistency.
Add tomato purée, adjust seasoning and bring to boil, then simmer briskly for a few minutes.
Serve hot, over rice.

Stay hungry my friend!