Chip shop curry sauce recipe

Chip shop curry sauce recipe

Perfect with some nice chunky chips.

For me this is another big comfort food!

Love it or hate it, it’s a staple when it comes to fish and chips, or more importantly chips.

This recipe is somewhat similar to Chinese curry sauce, but with a slight variation on flavour and a few raisins thrown in.

Ingredients (makes enough for about 6 people)
  •     60g butter for cooking
  •     1 large onion or 2 medium
  •     Garlic paste (about 1tbsp)
  •     Ginger paste (about 1 tbsp)
  •     3-4 tbsp mild curry powder
  •     1-2 tsp ground turmeric
  •     About 50g of raisins
  •     1 star anise
  •     1-2 tbsp of malt/white wine vinegar
  •     500ml chicken or vegetable stock
  •     Salt and pepper
  •     Saucepan
  •     Knife
  •     Chopping board
  •     Wooden spoon
  •     Measuring jug
Cooking method (60-90 minutes)
  1.     Heat the butter in a pan, dice the onion and cook for about 5 minutes on a medium heat.
  2.     Add the garlic and ginger paste and cook for another 5 minutes. You want to get the mixture nice and soft, but not too much colour developing.
  3.     Mix the curry powder and turmeric together with a little bit of water and add to the pan with the star anise, raisins and vinegar. Cook for another 1-2 minutes, be sure to keep stirring so nothing burns to the bottom of the pan.
  4.     Add the stock and turn the heat up full to bring to the boil.
  5.     When it starts boiling turn the heat down low and simmer for about half an hour, again be sure to stir occasionally to ensure nothing sticks to the bottom of the pan and burns.
  6.     Take out the star anise and mix 3-5 tbsp of cornflour with some water to make a slurry, add it bit by bit to the sauce, cook for a minute or so before adding any more until you reach the desired thickness.
  7.     I like to serve the sauce how it is, but if you want it smoother just put it in a food processor or blend it with an immersion blender.

Looking at price, I was in the chip shop a couple of days ago and got some curry sauce, it came in the usual polystyrene cup which is guess is about 100ml and it set me back £1.40

The above recipe will cost about £1.80-£2, Working out around 30p a serving!

So quite a saving, but it was a long day, we were all tired, and that’s kind of the point of paying someone else to make food for you(!)

The most expensive components here are the curry powder, butter and stock cubes (for chicken stock, unless you have fresh) do you can cut the cost further by replacing butter with oil, using a bit less curry powder and use 1 less stock cube (I usually use 2-3 for 500ml).

Just remember this will compromise in flavour a slightly on texture, but it can cut the cost to about 20p a serving.

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