Chip Shop Curry Sauce Recipes
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.
Provided by Sarah_Jayne
Categories Sauces
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Warm oil in pan.
- Add chopped onion and brown them, the more caramelized the tastier the end product.
- Add garlic and salt, stir , caramelize further.
- Add curry paste and curry powder and stir over gentle heat.
- Add 1 cup of water, tomato paste, lemon juice, Worcestershire sauce and sultanas or raisins.
- Simmer away until mixture reduces, then add further cup of water with the cornflour mixed inches.
- Simmer away on a low heat for at least 15 minutes.
- Put the mixture into a blender and blitz it.
- 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.
FISH AND CHIP SHOP CURRY SAUCE
Make and share this Fish and Chip Shop Curry Sauce recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 20m
Yield 20 ounces, 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
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- Heat the oil in a deep frying pan, and add the onion, apple and garlic. Cook over a low heat for 5-10 minutes, until everything is very soft. Add the curry powder and flour, and mix well. Then pour over the stock and add plenty of black pepper.
- Bring to a gentle simmer, and cook for around 10 minutes, stirring every couple of minutes, until the mixture is thick and the vegetables have cooked right down.
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