Before anyone feels the need to point it out to me: I’m under no illusions. I know what this stuff looks like.
Anyone who says that chip shop curry sauce is attractive is literally just plain wrong.
However, I also know what this stuff tastes like, i.e. nectar of the gods. I bet Thor is drinking curry sauce as we speak. Which is why I’m posting this recipe despite its somewhat questionable appearance… yeah. Very questionable.
If you’re not British, I’m not sure whether you’ll have come across this style of curry sauce before. Here, you’ll find it in near enough every fish and chip shop (unless there’s a sad corner of the country that I’ve not yet visited who haven’t yet discovered the wonder of having curry sauce on chips). And you get a fish and chip shop on about every third street – that’s a lot of curry sauce.
There’s nothing authentic about chip shop curry sauce. Don’t go thinking this is some Indian delight… it’s not exactly meant to be gourmet. This is the sort of thing you might eat while you’re stumbling home after a night at the pub.
Or, you know, on a Friday night in front of the telly.
If you ever fancy making your own curry sauce, it’s actually really easy. Of course you’ll need a big batch of fat British-style chips (none of this thin French fry nonsense). I made my own, but you may well decide to go for frozen ones. They kind of fit the theme here so no shame.
To make the sauce, start by cooking up some onion, garlic and apple (I know, it’s weird, but it totally works). Then add some flour, stock, and of course your curry powder.
And that’s literally it. We’re not exactly fussy, us Brits.
All that’s left to do is pour it over and dig in. Preferably with a plastic fork, or one of those wooden ones with only two prongs (what’s with those, by the way? Utterly useless. It’s like trying to eat with a stick).
- 1tbsp oil
- ½ onion, finely diced
- 1 apple, peeled and finely diced
- 1 clove garlic, minced
- ½ tsp curry powder
- 1tbsp plain flour
- 150 ml vegetable stock
- Black pepper
- 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.