Celebrating British Food & Cooking
You can’t beat a good homemade curry sauce on your carefully crafted fish and chips.
Chip Shop Curry Sauce
- 50 g butter
- 2 large onions sliced
- 4 garlic cloves sliced
- thumb-sized piece ginger peeled and sliced
- 3 tbsp mild curry powder
- 1 tsp turmeric
- 50 g raisins
- 3 tbsp malt vinegar
- 1 star anise
- 500 ml chicken stock or vegetable stock for vegetarians
- 2 tbsp cornflour
- lemon juice to taste
- 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.