Homemade Chip Shop Curry Sauce Recipes
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
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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- Once I had diced up my onions and fruit (if using) i mixed it together in a bowl with the garlic and a splash of oil. Heat up 50 g of butter in a pan and slowly fry off the onions and garlic until soft. This will probably take around 10 minutes .
- While this is cooking it is a good time to make up the stock, so crumble up the 3 chicken stock cubes and 1 vegetable cube into a jug and make up 600 ml of stock with boiling water. If your onions are soft enough for you then you can get 30 g of soft brown sugar mixed into the pan then let that caramelise for a few minutes.
- I used 4 tsp of HOT curry powder for this recipe and it was about right for me, had a little kick but nothing that was going to send you to the kitchen for a cold drink. So if you want to experiment with this then feel free, but I would stick to 4 tsp. With the curry powder mixed in add the flour and mix to a thick paste. The sauce will start to smell delicious now as that curry powder and brown sugar combine and cook.
- Using a whisk pour in the 550 ml of chicken & vegetable stock, whisking all of the time. The sauce will start to thicken as it heats up. Add the 15 ml of tomato paste , just enough to change the colour from light brown to a red dark brown colour.
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