Fish And Chip Shop 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.

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.

FISH AND CHIP SHOP CURRY SAUCE

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.

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.