Welcome to your go-to guide for mastering the art of Chip Shop Curry Sauce. This British delicacy, beloved for its mild and slightly fruity flavor, is a staple in many households and fish and chip shops across the UK. In this post, I’ll walk you through every step of making this delicious sauce at home, sharing tips and tricks to ensure your homemade version is just as good—if not better—than the one from your local chippy.
Chip shop curry sauce is a quintessential part of British cuisine, known for its mild curry flavor with a hint of sweetness. Traditionally served with fish and chips, this sauce adds a unique twist to the classic dish. While it might seem daunting to replicate at home, the process is straightforward and well worth the effort.
Ingredients
- 2 1/2 tbsp (40g) Butter
- 1 medium White Onion, finely diced
- 1 small Carrot, finely diced
- 3 cloves of Garlic, finely diced
- 1/2 small Sweet Red Apple, peeled & finely diced
- 1 tbsp Mild Curry Powder
- 1/4 tsp Chinese 5 Spice
- 480ml (2 cups) Chicken Stock
- 1/2 tsp Malt Vinegar
- 1/2 tsp Salt, or to taste
- 1/4 tsp White Pepper
- 1 tbsp Cornflour/Cornstarch
The Cooking Process
Step 1: Preparing the Ingredients
Start by preparing all your ingredients. Finely dice the onion, carrot, garlic, and apple. Measure out your spices, stock, and other ingredients so that everything is ready to go.
Step 2: Cooking the Vegetables and Fruit
In a medium-sized pot, melt the butter over medium heat. Once melted, add the diced onion and carrot. Cook until they start to soften and take on a bit of color, which should take about 5-7 minutes. Next, add the garlic and apple, and cook for another 2-3 minutes until the apple starts to soften.
Step 3: Adding Spices and Stock
Stir in the curry powder and Chinese 5 Spice, and cook for about 30 seconds to release their flavors. Be careful not to burn the spices. Pour in the chicken stock, and add the malt vinegar, salt, and white pepper. Stir well to combine all the ingredients.
Step 4: Simmering and Blitzing
Bring the mixture to a gentle simmer. Let it cook for about 5 minutes to allow the flavors to meld together. After this initial simmer, turn off the heat and use a hand blender to blitz the mixture until smooth. If you don’t have a hand blender, carefully transfer the mixture to a regular blender and then return it to the pot.
Step 5: Final Simmer with Cornflour Slurry
In a small bowl, mix the cornflour with an equal amount of cold water to form a slurry. Stir this into the sauce. Return the pot to medium heat and simmer for another 5 minutes, or until the sauce has thickened to your desired consistency. Adjust the seasoning if necessary.
Tips and Variations
Adjusting the Spice Level
Chip shop curry sauce is traditionally mild. However, you can adjust the heat level by using different types of curry powder:
- Mild Curry Powder: For a traditional, mild flavor.
- Medium Curry Powder: Adds a bit more heat, but still keeps it relatively mild.
- Hot Curry Powder: Not recommended for traditional chip shop curry sauce, as it can overpower the other flavors.
Sweetness and Sourness
To tweak the sweetness and sourness of your sauce:
- Sweeter Sauce: Add a pinch of sugar at a time until you reach your desired sweetness.
- Sourer Sauce: Add a few extra drops of malt vinegar.
Consistency
Achieving the perfect consistency is key:
- Thicker Sauce: Simmer for a bit longer to reduce the liquid.
- Thinner Sauce: Add a splash of chicken stock or water.
Flavor Enhancements
For more complex flavors, consider the following additions:
- More Curry Flavor: Add an extra 1/4 tsp of curry powder.
- Additional Spices: A pinch of garam masala or turmeric can add depth.
- Raisins/Currants: Some recipes include these for extra sweetness, though this is optional.
Serving Suggestions
Chip shop curry sauce is incredibly versatile. Here are a few ideas on how to serve it:
- Classic Fish and Chips: Pour the sauce over crispy fish and chips for a traditional meal.
- Salt and Chilli Chicken: This sauce pairs wonderfully with salt and chilli chicken, offering a different twist from Chinese curry sauce.
- Chicken Nuggets: Use it as a dipping sauce for chicken nuggets or other fried snacks.
- Vegetable Samosas: It also complements the flavors of vegetable samosas or pakoras.
Storage and Reheating
To store your chip shop curry sauce:
- Fridge: Allow the sauce to cool completely and store it in an airtight container. It will keep in the fridge for 3-5 days.
- Reheating: Reheat the sauce in a pot over medium heat until it is piping hot. If the sauce has thickened too much, add a splash of water or chicken stock to thin it out.
Nutritional Information
Here’s a quick look at the nutritional breakdown per serving (based on the entire recipe divided into four servings):
- Calories: 113
- Fat: 8.43g (13% DV)
- Saturated Fat: 5.186g (26% DV)
- Cholesterol: 22mg (7% DV)
- Sodium: 366mg (15% DV)
- Potassium: 128mg (4% DV)
- Carbohydrates: 9.46g (3% DV)
- Fiber: 2g (8% DV)
- Sugar: 3.5g (4% DV)
- Protein: 0.95g (2% DV)
- Vitamin A: 2348IU (47% DV)
- Vitamin C: 4.5mg (5% DV)
- Calcium: 27mg (3% DV)
- Iron: 0.5mg (3% DV)
Note: Daily Values (DV) are based on a 2000-calorie diet.
Frequently Asked Questions (FAQ)
How Spicy is Chip Shop Curry Sauce?
Chip shop curry sauce is typically mild. It’s designed to be a family-friendly sauce that doesn’t overpower the palate. Using mild curry powder is recommended to achieve this traditional taste.
What is the Difference Between Chip Shop Curry Sauce and Chinese Curry Sauce?
Chip shop curry sauce is generally milder and slightly fruity, while Chinese curry sauce often has a more complex flavor profile with spices like garam masala, turmeric, and sometimes cumin. Chinese curry sauce may also include soy sauce and ginger, making it different from the classic British version.
Can I Make a Vegetarian Version?
Yes! Simply substitute the chicken stock with vegetable stock to make a vegetarian version of the sauce. The rest of the recipe remains the same.
Can I Freeze Chip Shop Curry Sauce?
Yes, you can freeze the sauce. Allow it to cool completely, then store it in an airtight container or freezer bag. It will keep for up to 3 months. To use, thaw in the fridge overnight and reheat on the stove until piping hot.
What Can I Use Instead of Cornflour/Cornstarch?
If you don’t have cornflour, you can use plain flour as a thickener. Make a roux by cooking the flour in butter before adding the stock. This will help thicken the sauce as it cooks.
Conclusion
Making your own chip shop curry sauce at home is a rewarding experience that brings a taste of British culinary tradition right into your kitchen. With simple ingredients and straightforward steps, you can create a sauce that’s perfect for fish and chips, chicken dishes, or even as a unique dip for your favorite snacks. Experiment with the recipe to suit your taste, and enjoy this delightful sauce whenever you crave a bit of comforting, flavorful goodness.
Happy cooking!
