Curry Recipes Online
British Indian Restaurant Recipe Requests => British Indian Restaurant Recipe Requests => Topic started by: Midge on December 12, 2005, 03:13 AM
-
One thing I would LOVE to eat is Curry Sauce and Chips from my local Chippy (with a little bit of red cabbage too :D). The question I have and would LOVE!!!!! to know, is how do they generally make that curry sauce (splash) that goes on the chips. From my memory it was always cooking in a big silver pot and always seemed pretty simple, but very tastey! And they would just take off the lid and take out a scoop and pour in on your Chips. I have bought the Bistro 'Chip Shop Curry Sauce' but it was AWFUL! and definatly not what the Chippies use.
If anyone knows or could find out for me, I shall be eternally grateful!! ;D
-
If by the curry sauce you mean the dark yellow/green variety there is one available at Farm Foods which tastes exactly the same as the one from most Chinese takeaways.
It?s in a box and is a powder that you simply add to water and heat.
The variety used in English chip shops I have found is available at most scoop shops.
I've tried the Bisto variety too and agree it tastes nothing like chip shop curry.
-
Cheers, so is the Farms Food Curry Sauce the same a the chippies use!? I also remeber it having consistency in it, ie there would be lumps in it. I would have thought they made their own?
Anyone in a chippy next (please ask for me! ;)) (I would if I wasnt in the US)
-
If by the curry sauce you mean the dark yellow/green variety there is one available at Farm Foods which tastes exactly the same as the one from most Chinese takeaways.
It?s in a box and is a powder that you simply add to water and heat.
The variety used in English chip shops I have found is available at most scoop shops.
I've tried the Bisto variety too and agree it tastes nothing like chip shop curry.
Hmm no the curry sauce they use on their CHips at the CHippies and the Donner Kebab shops is different from the Curry Sauce used at Chinese Takeaways. I dont know wether they make their own or if they buy it from some Scoop Shop? and if so what brand is it?
-
I know for a fact that the chip shop I used to live near uses a bought powder and just adds water. I don't know the exact brand but I will try and find out.
cK
-
Cheers Curry King!
-
ive been told they use catering size packs of either knor or bachelors(cant remember which) dried curry sauce mix. Ive looked for this on the web but didnt have much luck, i think its in a yellow packet/container. This is what ive been told by someone who knows the local chippy owner.
-
hiya
try maysan curry sauce mix from chinese supermarkets.add half a knorr vegetable stock cube,depending on quantity.then add 5 spice to taste,quite a lot is needed to turn the sauce darker.chilli powder to taste.perfect!
-
sorry for being 7 years to late but.. my chippy uses this one
(http://www.kerry-foodservice.co.uk/dc_prods/dinaclass-hot-curry.jpg)
only trouble is that its a 10kg bag!
http://www.kerry-foodservice.co.uk/dc_prods/hot-curry-sauce.html (http://www.kerry-foodservice.co.uk/dc_prods/hot-curry-sauce.html)
-
Hwy there UB - are you in Ireland?
Anyhow - what are the ingredients listed on the packet do you know
best, Rich
-
no not in ireland however im going there in a few weeks.. bear with,
-
Ingredients:
Starch (Maize),Sugar (Sulphur Dioxide),Modified Starch (Maize),Shredded Beef Suet (Wheatflour),Wheatflour,Salt,Textured Soya Protein,Spices (including Celery and Mustard),Dried Onion,Hydrolysed Vegetable Protein (Soya),Tomato Paste,Flavour Enhancer (E621),Rusk (Wheat Flour, Water, Salt, Raising Agent (E503)),Anti-Caking Agent (E341),Chilli Powder
-
My wife buys a very nice chinese curry powder called ' curry king ' this tates just like our local T/A.
-
Thanks UB
best, Rich
-
This is the one i tend to use...canny nice like ;)
(http://i39.tinypic.com/155jehj.jpg)
-
Asda Smart Price curry sauce (9p per jar!) tastes exactly like the curry sauce that chippies round here supply if it helps.
http://groceries.asda.com/asda-estore/search/searchcontainer.jsp?trailSize=1&searchString=smart+price+curry+sauce&domainName=Products&headerVersion=v1&_requestid=42882 (http://groceries.asda.com/asda-estore/search/searchcontainer.jsp?trailSize=1&searchString=smart+price+curry+sauce&domainName=Products&headerVersion=v1&_requestid=42882)
Asda also do own-brand curry sauce gravy granules in a drum that you make up yourself, but you'll need to add your own sultanas, same taste applies as above.
-
I know this is a bit late in the day, but Tesco sell the same stuff you can buy in See Woo supermarkets and other Chinese shops.
It's Goldfish brand: http://www.tesco.com/groceries/Product/Details/?id=263414246 (http://www.tesco.com/groceries/Product/Details/?id=263414246)
Obviously, the Chinese supermarkets sell many more brands in varying tastes, but if you're shopping in Tesco anyway...
-
I was home alone for dinner last night and couldn't be bothered with being on my feet for too long so I decided on something simple, but a thing I've been wanting to try since reading about it a while back. Chips and curry sauce. I came from a Chippy family background but out here we never ever served hot chips with curry sauce. Salt, vinegar and lemon wedges were standard in the shop additions but even tomato sauce / ketchup was something you had to put on at home. We did eat, and still do, what you guys apparently call the Chip Butty but we call it a chip sanga (sanga being a sandwich).
Anyway, after researching many different sources relating to British Chips w/ Curry Sauce, I determined that the sauce referred to was often essentially very similar to the one I make at home for my curried sausages. So last nights dinner / snack was a plate of homemade, twice fried potato chips, curry sauce and a Vietnamese tiger bread roll w/ lemon wedges. Not bad at all.
-
Livo, you say you make a curry sauce... and don't post the recipe?!!?
;D
-
There are heaps of them online and the one I used is very similar to many of them. From "The Commonsense Cookery Book" 1970.
1 Apple diced
1 Onion diced
1 TBSP oil (or fat)
2 tsp curry powder (your choice of mild or hot)
1 TBSP plain flour
1 TBSP sugar
1 tsp salt
1 pinch black pepper
1 cup of stock or water
1 tsp Lemon Juice (optional)
1 TBSP sultanas (optional)
Method:
Heat oil and fry off onions and apple until soft and translucent
Add the flour, curry powder, sugar, salt and pepper
Cook gently, stirring for about a minute.
Add the stock or water and stir until boiling.
Cook for about 10 minutes to thicken.
Add the Lemon Juice and sultanas if using.
This sauce can then be sieved or blended to remove or incorporate the fruit and onion or served chunky. Your preference here.
-
Looks great! Are they super big chips or is it a small plate?
-
Big chunky chips. That is 2 large potatoes.
-
I confess that chip-shop curry sauce is not for me ("Chips and curry should never be served at the same meal", according to Debrett) but I am intrigued by the Vietnamese tiger roll. It looks identical to tiger bread such as one can get in the UK
-
Bought from a Vietnamese run bakery is all.
-
Ah. One of the most useful things the French ever did was to teach the Vietnamese how to bake good bread
-
Wing Yip cash & carry Oldham Road Manchester has everything you need for Chinese meal - including curry sauce and also gives on the website recipes for many Chinese meals.
https://www.wingyip.com/nsearch/?q=curry+sauce
Other branches of Wing Yip around the country - Birmingham, Croydon, Cricklewood
-
I confess that chip-shop curry sauce is not for me ("Chips and curry should never be served at the same meal",
Don
-
Don
-
Don
-
It is certainly something we like 'up North' and I was inspired to make a Vindaloo recently by CT's Vindy and Chips (http://www.curry-recipes.co.uk/curry/index.php?topic=15060.0) but I have yet to make it so that it tastes as good as it looks and how I am expecting it to taste but I am still trying.
BAJ