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.
The sauce turned out good but we just didn't care for the taste. DH and I both just didn't care for it. I am glad I tried it, I just don't think I will make it again.
A great clone of northwestern chip shop curry sauces. It's supposed to be very mild, because you need to make sure you top your chips with malt vinegar and salt before covering them in the sauce!
I actually found this recipe on another site, but it used a half a cup less water and that probably solves the watery problem. that being said I tweaked the taste until it was the same as the pub down the street and while this recipe is close I almost doubled the curry powder. Still a very good platform to base your sauce on.
I have to agree fully with Chef #997375. The basic recipe was watery and totally tasteless. However I did save the day with the addition of other spices and a tad more flour though it was all trial and error, but we did end up with "better than chip shop" curry sauce. I will have a go at recreating it again soon and post it online
I have never had a sauce like this in Chip shops, it tasted little more than curry sauce and water, it was horrible, there was no depth of flavour at all and I would not make this again.
Very interesting. Smelled yum while cooking & we were happy with the results. We didn't sample the curry sauce while in the UK, so thanks for sharing this :) It does make a lot, so my suggestion would be to make sure you halve the recipe if you're only serving 2 or 3 people.
My fiancÃ© and I had been looking for this taste after visiting UK several times. A late nights Curry Chips was just what we needed, it's not 'exactly' the same, but close enough.