Prep 5 mins
Cook 15 mins
A nice clone of a favourite sauce that is served in British chip shops.
- 1 onion
- 1 apple, peeled
- 1 tablespoon curry powder
- 2 tablespoons oil
- 2 tablespoons flour
- 20 ounces water
- 1 tablespoon tomato puree or 1 tablespoon tomato paste
- lemon juice
- Chop the onion and apple and fry with the curry powder in the oil until tender.
- Stir in the flour, cook for 2 minutes and then remove from the heat and add the water, tomato purée, pepper and lemon juice to taste.
- Simmer for 15 minutes.
- Store refrigerated.
Wow! This was really great. I usually use malt vinegar or tarter sauce when we have fish and chips but this was excellent. I may have used too much lemon juice, I used the juice of 1 lemon, quite a lot, might use less next time. All in all a great recipe. Thanks Miller!
This was wonderful and went very well with the Artur Treachers Fish. I am one of the odd Yanks that has a great fondness for English food and this hit the spot. I used Spice Islands Calcutta Heat Curry Seasoning and it added a nice warmth to the sauce.
This recipe deserves more for simplicity, i would add the addition of blending the mixture at the end ensure smooth consistency. Also i would recommend 1 TBSP of Chicken Bouillon powder to the mix at the end, it gives it much needed salt and a bit of additional flavor, the last thing would be to let it simmer for 15-30 mins to ensure a rounded taste. This was the first time of me recreating a child hood favorite. Thank You! I will be making this again.