Friday 23 September 2016

Chip Shop Curry Sauce.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Do you feel that chill in the air?

Because I most certainly do. The mornings are colder, the wind has more of a bite to it and the leaves are getting crisper. It can only mean one thing - my favourite season has arrived. And, with yesterday being the first day of autumn, it's finally time to start sharing all the cold weather recipes.

Starting with my new favourite sauce - the chip shop curry sauce. I've tried this in the past made from a packet and it was not very good. So, I tried from scratch.
We first tried it during Ramadan when we made fish and chips for Iftar. And, it was delicious. Like, really delicious.
It is such a simple sauce and uses things already in your cupboards and fridge. The two main ingredients are of course, the curry powder (I like a mild one) and the apple. Yes, an apple. This gives the sauce a natural sweetness and taste. It may seem strange putting in a diced apple with your onion and garlic, but do not leave it out. Just trust me on this one.

Savoury Sauces, previously: tomato mint green sauce // tahini yoghurt // white sauce // garlic sauce

A Simple List of Ingredients:
1. Olive Oil
2. Onion
3. Apple
4. Garlic
5. Mild Curry Powder
6. Plain Flour
7. Vegetable Stock Cube
8. Water
9. Black Pepper

Bismillah, let's begin!

I love this recipe. Everything happens in a deep saucepan which we'll begin by placing over a medium heat.

Once the pan is hot, add in 1 tablespoon Olive Oil.

While the oil heats up, grab a small onion, a sweet apple and clove of garlic.

We'll start by peeling and finely dicing 1 small Onion.

Throw it into the pan.

Next, the secret ingredient in this curry sauce. The apple! You guys, it is amazing. It gives the sauce a natural sweetness that goes so well with curry flavour. Do not leave it out.

Peel 1 sweet Apple. This recipe uses a sweet apple not a sour one.

Finely dice it up.

And, add it in.

Finally, 1 Garlic Clove, peeled and sliced.

Give everything a good stir over a medium heat.

Cover the pan with a lid and turn the heat down. Leave to cook for 10 minutes until everything is soft.

Then, uncover and cook for 1 minute.

Next, curry powder and plain flour.

This being a curry sauce, the curry powder is the most important seasoning. I like to use a mild one but you can use any you like.

To the pan, add 3/4 teaspoon Mild Curry Powder.

Stir in the curry powder and cook for 1 minute to let the spices wake up.

Next, to help the sauce thicken, take 1 tablespoon Plain Flour.

Sprinkle it over everything.

Stir well so that the flour coats everything really well.

Next, vegetable stock. You can use any you like.

Add in 1 Vegetable Stock Cube.

And, pour in 250 ml Water. You can add more water if you prefer a looser sauce.

Stir everything together and bring to the boil.

Finally, sprinkle in Black Pepper, to taste. I don't add salt to the sauce because the stock cube is enough. You may add salt, if you want.

Stir in the pepper and turn the heat right down. Cover with a lid and simmer for 10 minutes.

Finally, it's time to blend. You can keep it as it is if you prefer a chunky sauce.

I blended mine with a stick blender ...

... until it was super smooth.

And with that, our chip shop curry sauce is done! It does thicken up slightly as it cools so you can add more water to loosen it up.

There's no chance of it cooling down in our house.

We served it straight away with hot homemade oven chips.

Perfect for an autumn day!

Full Written Recipe:

Chip Shop Curry Sauce.

Prep Time: About 5 minutes.
Cook Time: About 30 minutes.
Serves: About 4 people.

1 tablespoon Olive Oil
1 small Onion, peeled and finely diced
1 sweet Apple, peeled and finely diced
1 Garlic Clove, peeled and sliced
¾ teaspoon Mild Curry Powder
1 tablespoon Plain Flour
1 Vegetable Stock Cube
250 ml Water + more, if needed
Black Pepper, to taste


Make the curry sauce. Take a deep pan and place over a medium heat. Add the olive oil and once it is hot, throw in the onion, apple and garlic. Stir and cover with a lid. Turn the heat to low and leave to cook for 10 minutes or until soft.
Uncover and cook over a medium heat for 1 minute before adding in the curry powder. Stir it through and cook for 1 minute.
Next, sprinkle in the flour and stir so that it coats everything. Then, add in the stock cube and water. You can add more water if you prefer a looser sauce.
Stir and bring to the boil. Add in the black pepper before covering with a lid. Leave to simmer on a low heat for 10 minutes.

Blend! Remove the pan from the heat and blend the sauce. You can use a jug blender, food processor or stick blender.

Serve! Taste and adjust the seasoning, if needed. You can add more water, if you prefer a looser sauce. Serve with chips!

{Adapted from Amuse Your Bouche}

This Time One Year Ago:
lamb chop curry

This Time Two Years Ago:
cheese and onion pasties

This Time Three Years Ago:
tamarind chutney

Keep me in your duas please, and enjoy your curry sauce,

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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