Fish and Chip Shop Curry Sauce

Total Time
Prep 5 mins
Cook 15 mins

A nice clone of a favourite sauce that is served in British chip shops.

Ingredients Nutrition


  1. Chop the onion and apple and fry with the curry powder in the oil until tender.
  2. 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.
  3. Simmer for 15 minutes.
  4. Store refrigerated.
Most Helpful

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!

Miss Erin February 07, 2002

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.

ElizabethEstes February 19, 2002

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.

BlytheMancunian February 14, 2014