Chips And Curry Sauce Recipes

CHIP SHOP CURRY SAUCE

Steps:

• Heat the butter in a large saucepan over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn't catch on the bottom.
• Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you're ready to eat.

FISH, CHIPS AND CURRY SAUCE

Steps:

• For the curry sauce, heat a large frying pan until hot, add the butter, onion and chillies and cook for 10 minutes, or until golden-brown and softened.
• Add the plain flour and curry powder and cook for a couple of minutes.
• Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes.
• Season, to taste, with salt and freshly ground black pepper. Stir through the coriander and finish with the lemon juice.
• For the fish and chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended).
• Meanwhile, sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment - it is ready to use when the mixture starts to bubble.
• Dip the sole fillets into the batter and deep fry until golden-brown and cooked through - about 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
• Add the potatoes to the deep-fat fryer and fry for 3-4 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with a little salt.
• Serve the fish and chips on serving plates with the curry sauce in a jug. Pour the sauce over the fish and chips just before serving.

CHIPS AND CURRY SAUCE

Steps:

• Prepare the spice blend by mixing the curry powder, turmeric, cumin, ground coriander seeds and cinnamon in a small bowl.
• Heat the oil in a large skillet. Add the onion and saute for 4 minutes over medium heat. Add the diced apple and cook for another 2 minutes.
• Add the minced ginger and garlic and stir.
• Add the spice blend to the onion mixture and stir constantly as it cooks for 2 more minutes.
• Add the flour and stir constantly as it cooks for 2 minutes. Scrape the bottom of the pan to prevent burning.
• Gradually add the chicken stock, stirring constantly to prevent lumps from forming.
• Add worcestershire sauce, sugar, tomato puree and stir. Season with salt and pepper.
• Bring the sauce to boiling point, stirring constantly. Then reduce the heat to low and simmer the sauce for 15 minutes.
• Turn the heat off, and allow the sauce to cool slightly before blending. When cool enough add the sauce to a blender or food processor and blitz until smooth.
• Return the sauce to the pan over medium heat. Add golden raisins if desired.
• Serve hot with a side of chips or french fries.

CURRY CHIP CHIP

Steps:

• Heat oil in a stewing pot, add garlic and allow it to brown in the pot leaving its flavor in the oil. Remove garlic from oil. In a small bowl, combine half of the curry powder and half of the water to make a paste. Add curry paste mixture, coconut cream and half the chopped ingredients, and spices. Allow to reduce by half, about 15 minutes. Add clams, the other half of the curry powder and water and remaining ingredients to pot, cover and simmer 15 to 20 minutes until clams are tender (adding more water if needed to maintain a thick gravy).

CHIP SHOP CURRY SAUCE

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.