1/1 Photo of Chip Shop Curry Sauce
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.
My Private Note
Units: US | Metric
- 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
- 1Warm oil in pan.
- 2Add chopped onion and brown them, the more caramelized the tastier the end product.
- 3Add garlic and salt, stir , caramelize further.
- 4Add curry paste and curry powder and stir over gentle heat.
- 5Add 1 cup of water, tomato paste, lemon juice, Worcestershire sauce and sultanas or raisins.
- 6Simmer away until mixture reduces, then add further cup of water with the cornflour mixed inches.
- 7Simmer away on a low heat for at least 15 minutes.
- 8Put the mixture into a blender and blitz it.
- 9Serve 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.
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Nutritional Facts for Chip Shop Curry Sauce
Serving Size: 1 (117 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 84.1
- Calories from Fat 35
- Total Fat 3.8 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 343.2 mg
- Total Carbohydrate 12.4 g
- Dietary Fiber 1.6 g
- Sugars 5.6 g
- Protein 1.3 g