There's a cool back-story here. My cousin was born in Burma, and she asked me if I would like some of her chillis from her greenhouse. I said 'yes', of course! So, I thought I'd try to make her a sauce that gave a nod to her birthplace...
Based loosely, then, on a Burmese curry recipe, what we have ended up with is beautifully smooth and sweet, curryish sauce. It's unbelievably versatile - really good with fish (salmon, smoked fish, white fish - great in a fish pie, drizzled over kedgeree, you name it), incredible with bratwurst and sauerkraut for a currywurst, and it's also incredible with chicken. It's also an awesome curry sauce for fish and chips! You can also mix it with mayo for slaw, or a Coronation-style dressing for chicken, potato salad, etc.
