Classic British Chip Shop Curry Sauce (Print version)
A thick, glossy British chip shop curry sauce with onion, apple, curry powder, stock, and malt vinegar, ready in about 30 minutes.
# Ingredients:
For the curry sauce
01 -
2 tablespoons neutral oil
02 -
1 medium yellow onion, finely chopped
03 -
1 small Granny Smith apple, peeled and grated
04 -
2 garlic cloves, minced
05 -
1 teaspoon grated fresh ginger
06 -
2 tablespoons mild curry powder
07 -
1/2 teaspoon ground turmeric
08 -
2 tablespoons plain all-purpose flour
09 -
2 1/2 cups (600 ml) vegetable stock, warm
10 -
1 tablespoon malt vinegar
11 -
2 teaspoons brown sugar
12 -
1/2 teaspoon fine salt, plus more to taste
13 -
1/4 teaspoon ground white pepper
14 -
Pinch of cayenne pepper, optional
For serving
15 -
Hot chips, fries, battered fish, or sausages
# Instructions:
01 -
Heat the oil in a medium saucepan over medium heat. Add the onion and grated apple, then cook for 6-8 minutes until soft and lightly golden at the edges.
02 -
Stir in the garlic, ginger, curry powder, turmeric, and cayenne if using. Cook for 1 minute, stirring constantly, until fragrant.
03 -
Sprinkle in the flour and stir for 1 minute. The mixture should look thick and pasty, with no dry flour left in the pan.
04 -
Slowly whisk in the warm vegetable stock, adding a little at a time at first to prevent lumps. Keep whisking until the sauce is smooth.
05 -
Add the malt vinegar, brown sugar, salt, and white pepper. Simmer uncovered for 10-12 minutes, stirring often, until thick enough to coat the back of a spoon.
06 -
Blend with an immersion blender until smooth. Taste and adjust with more salt, vinegar, sugar, or water as needed, then serve hot.
# Good to know:
01 -
Makes about 3 cups of sauce.
02 -
Best served hot over chips or battered fish.
03 -
For a gluten-free version, replace the flour with a cornstarch slurry.