Total Time
Prep 10 mins
Cook 30 mins

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.

Ingredients Nutrition


  1. Warm oil in pan.
  2. Add chopped onion and brown them, the more caramelized the tastier the end product.
  3. Add garlic and salt, stir , caramelize further.
  4. Add curry paste and curry powder and stir over gentle heat.
  5. Add 1 cup of water, tomato paste, lemon juice, Worcestershire sauce and sultanas or raisins.
  6. Simmer away until mixture reduces, then add further cup of water with the cornflour mixed inches.
  7. Simmer away on a low heat for at least 15 minutes.
  8. Put the mixture into a blender and blitz it.
  9. 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.


Most Helpful

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)

KristinV July 02, 2010

My boyfriend and I tried making this, and we both loved it. We reduced it to one Spanish onion which worked fine. This size makes a lot of servings - we used it to dip just fries, and for two people it's left enough for many more meals. Next time, we'll probably halve the recipe.

Tempeh Princess January 18, 2010

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