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.
HOMEMADE CHINESE CURRY SAUCE - CHIP SHOP STYLE {GLUTEN FREE AND VEGAN}
This homemade takeaway Chinese curry sauce - chip shop style on fat chips is so so good. Thick, gloopy with no added nasties. Gluten Free and Vegan.
Provided by Helen Best-Shaw
Categories Snack
Time 15m
Number Of Ingredients 10
Steps:
- Mix half the cornflour and all of the dry spices together in a small bowl
- Melt the spread or butter in a small saucepan, add the cornflour mixture and fry for a minute, stirring all the time until fragrant.
- Turn the heat down and slowly start to add the stock a few spoons at a time stirring all the time. Make sure it is mixed well before you add more.
- Place the reminder of the cornflour in a small bowl and add a few spoons of the stock to it. Mix well. Add to the pan of sauce, stirring well.
- Add the remainder of the stock, the lemon juice, soy sauce, and stir. Cook for a few minutes, stirring all the time, making sure to carefully scrape the sides and bottom of the pan. With a gentle simmer the sauce will rapidly thicken. If it thickens to much add a little water.
- Serve immediately with chips as a dip, or use for a curry sauce.
Nutrition Facts : Calories 89 kcal, Carbohydrate 8 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 949 mg, Sugar 1 g, ServingSize 1 serving
HOMEMADE CHIP SHOP CURRY SAUCE
An easy homemade version of proper British chip shop curry sauce! Perfect served on fat, British-style chips.
Provided by Becca Heyes
Categories Miscellaneous
Time 30m
Number Of Ingredients 8
Steps:
- 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.
- Your sauce will probably be quite chunky, so if you'd prefer a smoother sauce, just give it a quick blitz with an immersion blender. This will thicken it up a bit too. I half-blended mine, so it was quite thick, but there was still some texture.
- Serve on fat chips.
Nutrition Facts : ServingSize 1 portion, Calories 92 kcal, Carbohydrate 12.7 g, Protein 0.8 g, Fat 4.6 g, SaturatedFat 0.6 g, Sodium 1 mg, Fiber 2.3 g, Sugar 6.5 g
CHIP SHOP CURRY SAUCE
A homemade chip shop curry sauce will rival that of any takeaway - and it's not just for chips. You could use it to make katsu curry
Provided by Tom Kerridge
Categories Condiment
Time 1h20m
Yield Serves 6-8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 124 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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