Recipe by Sarah_Jayne
In the Northern part of England it is very common to go to a fish and chips shop and order chips with curry sauce. The curry sauce you get in chip shops is different from the sort you would get on an actual curry at an Indian takeaway. It tends to be a bit sweeter and considerably more mild in spicy heat. People eat it either poured all over their chips (ie steak fries) of in a pot on the side where they dip their chips. I found this version on a blog and it sounds very close to the type I enjoy.
Top Review by KristinV
EDITED- I wanted to change my four starts to five because I have come back to get this recipe to make another batch. I used this for EVERYTHING!! And the flavour continues to improve day by day!I used a tandoori curry paste and Keen's curry powder for this recipe. I reduced the sultana's to 1 tbs. This made a large portion :) but I will certainly find many uses for it! I can imagine it could be used in SO many ways! Made for ZWT6 (Voracious Vagabonds)
- 1 1⁄2 tablespoons olive oil
- 2 large onions
- 2 large garlic cloves
- 1⁄2 teaspoon salt
- 4 1⁄2 tablespoons curry paste
- 2 1⁄2 teaspoons curry powder
- 4 tablespoons tomato paste
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 2 cups water
- 2 teaspoons cornflour
- 2 tablespoons sultanas or 2 tablespoons raisins
Directions See How It's Made
- Warm oil in pan.
- Add chopped onion and brown them, the more caramelized the tastier the end product.
- Add garlic and salt, stir , caramelize further.
- Add curry paste and curry powder and stir over gentle heat.
- Add 1 cup of water, tomato paste, lemon juice, Worcestershire sauce and sultanas or raisins.
- Simmer away until mixture reduces, then add further cup of water with the cornflour mixed inches.
- Simmer away on a low heat for at least 15 minutes.
- Put the mixture into a blender and blitz it.
- Serve the amount you need over your chips/fries and then divide the rest into batches and either freeze or keep in the fridge for a couple of days.