Ingredients
F
For the Chips
l
4 large Maris Piper or King Edward potatoes
B
Beef dripping or vegetable oil
S
Salt
F
For the Curry Sauce
v
2 tbsp vegetable oil
m
1 medium onion, finely chopped
g
2 cloves garlic, minced
m
1 tbsp mild curry powder
t
1 tsp turmeric
g
1 tsp ground ginger
p
1 tbsp plain flour
h
500 ml hot chicken or vegetable stock
s
1 tbsp sugar
m
1 tbsp malt vinegar or soy sauce
S
Salt & white pepper
Directions
1
For the Chips
1
Peel potatoes and cut into thick, straight chips (about 1.5 cm wide).
2
Rinse under cold water until it runs clear, then soak for 30 minutes.
3
Drain and pat completely dry.
4
Heat oil/dripping in a deep fryer or pan to 140°C. Fry chips in batches for 5–6 minutes until soft but pale. Drain.
5
Turn oil up to 180°C and fry chips again for 3–4 minutes until golden and crisp. Drain well, salt immediately.
6
For the Curry Sauce
1
Heat oil in a pan, fry onion until soft and golden.
2
Add garlic, curry powder, turmeric, and ginger. Cook for 1–2 minutes until fragrant.
3
Stir in flour, cook for 1 minute.
4
Gradually whisk in the stock until smooth.
5
Add sugar and vinegar/soy, simmer for 10 minutes until thickened to that classic chip-shop texture.
6
Taste and season with salt & white pepper.
7
Optional: Blitz with a hand blender for a smooth, takeaway-style finish.
