British curry (as served with chips) recipe?!
British curry (as served with chips) recipe?
I am hankering for the taste of curry and chips as served in the cornershops in England. Indian curries are not the same as the thick, dark yellow curry served in newspaper with potatoes. Anyone have a simple recipe for "cornershop curry"?
Answers:
I am a former chef from Canada, and when I was there they were my favorite to, the basic sauce is quite easy, there they actually sell it in tins and in packets to make at home.
It is a basic curry sauce, start with onions and garlic, a bit of ginger, then a touch of curry powder some flour to make a roux, then some stock chicken or beef, it can be cubes, powdered or from a tin/w water to dilute, then added stirred to mix, and then once it thickens, it should be the consistancy of american gravy. The measurements are variable depending on the amount made.
In the UK it can be sweeter or spicer, this is up to the vendors at the chip shops, when I was in Edinburgh, Scotland. I had a dish of chips, haggis and all smothered in curry suace, it was a late night place off the entertainment district, a treat or curse at 3 am in the morning.
David has the recipe OK. I tried to make some chip curry sauce last week. The only thing I think David has missed is sugar to taste.
Well in the land of the deep fried Mars Bar, sugar is often added to soups and gravy