Chip Shop Curry Sauce Recipe
For many folk, a trip to the chippy just ain't right without pairing your chips with some British chip shop curry sauce; this homemade version is spectacularly good.
Servings 2 Servings
Calories 344kcal
Ingredients
- 1 Medium Onion 150g
- 3 Garlic Cloves
- 25 g Raisins 2 tablespoon
- 175 ml Vegetable Stock ¾ Cup
- 1 tablespoon Cooking Oil
- 2 teaspoon Cornflour
- 1½ teaspoon Mild Curry Powder
- ½ teaspoon Ground Turmeric
- ½ teaspoon Ground Chinese 5 Spice
- ¼ teaspoon Ground Ginger
- ⅛ teaspoon Asafoetida
- ¼ teaspoon Salt
- ⅛ teaspoon MSG
- ½ tablespoon Malt Vinegar
Instructions
- Cut the onion in half, peel it and cut it into a rough 2cm (¾") dice.
- Peel and roughly chop the garlic cloves.
- Heat the cooking oil in an 18cm or 7" saucepan and when it is hot, add the onions and cook over a medium heat for 10 minutes. If the onions begin to colour, reduce the heat to low.
- When the onions have been cooking for 10 minutes, add the garlic and raisins and cook for two minutes.
- Pour in the vegetable stock, reduce the heat to low and simmer for 5 minutes.
- Mix together the cornflour, curry powder, powdered ginger, turmeric, Chinese 5 spice and asafoetida in a small-medium mixing bowl.
- Add a few tablespoons of water from the pan to the cornflour and spice mix and give it a stir to make a slurry.
- Transfer the rest of the onion mix to a blender and pulse to a fairly smooth texture, and return it to the pan.
- Stir in the cornflour slurry, add the salt, MSG and malt vinegar and have a taste, then adjust the seasoning as necessary. Simmer for a final 5 minutes, then keep warm until your chips are ready, or cool and reheat as necessary.
Video
Nutrition
Serving: 1 | Calories: 344kcal | Carbohydrates: 51g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 13g | Sodium: 1090mg | Fiber: 6g | Sugar: 31g
