Recipe

Chip Shop Curry Sauce Recipe


Chip Shop Curry Sauce Recipe
A great dipping sauce for chips or vegetable crudite

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Ingredients
  • SPICE MIX
  • Here is a base recipe, but make as much as you like
  • 3 Curry leaves, crumbled
  • 2 tspns Turmeric ground
  • 2 ½ tblspns Coriander ground
  • 1 tblspn Cummin ground
  • 2 tspns Cinnamon ground
  • 1 tspn Cloves, ground
  • 1 tspn Red Chilli Powder (or to taste)
  • 1 tspn Fenugreek ground
  • 1 tspn Allspice ground
  • 1 tblspn Black Pepper cracked
  • SAUCE
  • Vegetable oil
  • 1 red onion, diced
  • 1 tspn minced garlic
  • 1 tspn minced ginger
  • 1 x 400g can diced tomatoes
  • 1 tblspn sugar
  • salt, to taste
  • 1 tblspn spice mix (recipe above)
  • 1 tblspn pure corn cornflour
  • 1 tblspn potato starch
  • 1 tblspn soy lecithin
  • ½ cup natural yoghurt
  • 1 tblspn finely chopped coriander (cilantro)

Directions
  1. SPICE MIX
  2. Mix all ingredients together and store in an airtight container
  3. SAUCE
  4. Heat oil and add onion, sauté until translucent
  5. Add minced garlic and ginger and cook for 2 minutes
  6. Add the diced tomatoes and combine well on a medium heat for 4-5 minutes
  7. Add sugar, salt and spice mix and combine well
  8. Mix the cornflour, potato starch and soy lecithin with a little water and add to the tomato base
  9. Cook over medium heat until the sauce thickens, stirring frequently to prevent sticking
  10. When it thickens, remove from heat and add the yoghurt and coriander, mixing well
  11. Serve with hot french fries
  12. (or anything else you want to dip, maybe julienned vegetables as an appetiser)

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Comments


This looks fabulous - I love making curry.


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