Fish And Chip Shop Curry Sauce Food

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.

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.

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 COD WITH HOMEMADE CURRY SAUCE, CHIPS & MINTED MUSHY PEAS

Steps:

• In a sauce pan on a medium heat heat the oil & shallots until soft
• Add garlic, ginger & apple & sweat for 2-3mins
• Add tomato puree , curry powder & flour stir well
• Add water & stock paste, and stir
• Simmer for 10mins
• Liquidise slightly with a hand blender making sure to retain some texture
• Roughly cut the unpeeled potatoes into chunky chips, leave to soak in water for 10 minutes
• Drain the chips well
• Mix chips with extra virgin rapeseed oil, (oregano & thyme can be dried) & season.
• Bake in the oven at 200°C Fan on baking tray for 25 -30 mins.
• Add peas to a pan of boiling water, bring back to boil and simmer for 2 minute,
• Drain well, then place in a food processor or blender,
• Add melted butter, vinegar, chopped tarragon & mint process briefly making sure to retain some texture,
• add salt and pepper to taste

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.

CHIPS AND CURRY SAUCE

Steps:

• Prepare the spice blend by mixing the curry powder, turmeric, cumin, ground coriander seeds and cinnamon in a small bowl.
• Heat the oil in a large skillet. Add the onion and saute for 4 minutes over medium heat. Add the diced apple and cook for another 2 minutes.
• Add the minced ginger and garlic and stir.
• Add the spice blend to the onion mixture and stir constantly as it cooks for 2 more minutes.
• Add the flour and stir constantly as it cooks for 2 minutes. Scrape the bottom of the pan to prevent burning.
• Gradually add the chicken stock, stirring constantly to prevent lumps from forming.
• Add worcestershire sauce, sugar, tomato puree and stir. Season with salt and pepper.
• Bring the sauce to boiling point, stirring constantly. Then reduce the heat to low and simmer the sauce for 15 minutes.
• Turn the heat off, and allow the sauce to cool slightly before blending. When cool enough add the sauce to a blender or food processor and blitz until smooth.
• Return the sauce to the pan over medium heat. Add golden raisins if desired.
• Serve hot with a side of chips or french fries.

HOMEMADE CHIP SHOP CURRY SAUCE

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.

FISH, CHIPS AND CURRY SAUCE

Steps:

• For the curry sauce, heat a large frying pan until hot, add the butter, onion and chillies and cook for 10 minutes, or until golden-brown and softened.
• Add the plain flour and curry powder and cook for a couple of minutes.
• Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes.
• Season, to taste, with salt and freshly ground black pepper. Stir through the coriander and finish with the lemon juice.
• For the fish and chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended).
• Meanwhile, sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment - it is ready to use when the mixture starts to bubble.
• Dip the sole fillets into the batter and deep fry until golden-brown and cooked through - about 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
• Add the potatoes to the deep-fat fryer and fry for 3-4 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with a little salt.
• Serve the fish and chips on serving plates with the curry sauce in a jug. Pour the sauce over the fish and chips just before serving.