Curry and Chips is a mainstay of English and Irish homes and pubs. This recipe is focused on the curry sauce, so I have excluded the chips/fries that accompany this savory curry sauce.
While not terribly popular stateside, replacing ketchup with curry on fries is a nice change when you want to spice things up a bit. Best of all, any unused portion of this curry could be stored to use again later or as a base for other curry recipes.
Makes about 2 cups
2T Vegetable Oil
2 Garlic Cloves
1” piece of Ginger
1 1/2t Ground Cumin
1t Ground Turmeric
1/2t Ground Coriander
1/2t Curry Powder
1T Tomato Paste
1T All-Purpose Flour
1 1/2 cups Water
Juice from 1 Lemon
Kosher Salt & Pepper
Grate your onion on large holes of your grater.
Peel the garlic, then grate the garlic and ginger on the smallest holes of your grater.
Combine all your spices in a small bowl: cumin, turmeric, coriander, paprika, and curry powder.
Heat vegetable oil in a pan on MED-HI.
Add onion, garlic, and ginger to heated pan. Cook and stir constantly until your onions soften.
Add spices and continue cooking until the spices begin to smell toasted, about 5 minutes.
Reduce heat to MED and and add tomato paste.
Continue to cook and stir until tomato paste is evenly combined and begins to reduce.
Add flour and mix until there are no lumps or white spots in the pan.
Pour in water and lemon juice. Cook and stir until the mixture begins to reduce and thicken.
Season curry with salt and pepper.
Plate hot fries and drench with curry to your preference.
Curry sauce can be stored for up to a week in the refrigerator or a month in the freezer.
If the sauce is too chunky, you can puree and strain it.
You can also use this as a base for other curry sauces with the addition of different stocks and seasonings, depending on its use.