Chip Shop Curry Sauce Food

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.

HOMEMADE CHINESE CURRY SAUCE - CHIP SHOP STYLE {GLUTEN FREE AND VEGAN}

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.

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.