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Chip Shop Curry Sauce
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Author:
Fallow
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Ingredients
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M
US
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200
ml
vegetable oil
35
g
whole coriander
5
g
whole fenugreek
15
g
garam masala
15
g
curry powder mild
100
g
Tomato puree
80
g
peeled garlic
125
g
whole ginger
250
g
caramelised onion
100
g
fresh coriander (can be just stalks)
50
ml
lemon juice
500
ml
reduced chicken stock
100
ml
whipping cream
150
ml
tomato ketchup
Salt to taste
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Instructions
Heat 100ml of the oil in a heavy pan
Put the rest of the oil in a blender, add the garlic, ginger, caramelised onions and coriander stalks and blitz to a rough paste
Next toast the whole spices until golden and fragrant, then add the ground spices and tomato paste, stirring all the time
Add the paste from the blender
Pour in the stock and simmer very gently for about 15 minutes making sure it doesn’t reduce too much
Add the cream and bring back to the boil. Add the ketchup and salt to taste.
Pass the sauce through a fine chinois to give a smooth finish
Serve with chips and/or sausages!
Find it online
:
https://fallowrestaurant.com/chip-shop-curry-sauce/
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