“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.”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Warm oil in pan.
  2. Add chopped onion and brown them, the more caramelized the tastier the end product.
  3. Add garlic and salt, stir , caramelize further.
  4. Add curry paste and curry powder and stir over gentle heat.
  5. Add 1 cup of water, tomato paste, lemon juice, Worcestershire sauce and sultanas or raisins.
  6. Simmer away until mixture reduces, then add further cup of water with the cornflour mixed inches.
  7. Simmer away on a low heat for at least 15 minutes.
  8. Put the mixture into a blender and blitz it.
  9. 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.

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