Chunky chips with fruity chip shop curry

In the mid 1970’s, curry sauce became a popular accompaniment served in fish and chip shops

by Ingredients (Serves 2)
  • 2-3 medium potatoes e.g. Maris Piper
  • Oil for deep frying

For the sauce
  • ½ small onion, finely chopped
  • 2 tsp medium curry powder
  • 2 tsp tomato purée
  • 1 tbsp flour
  • 150ml apple juice
  • 25g sultanas

For the chips
  • ¼ tsp paprika
  • ½ tsp dried oregano


Cut the peeled potatoes into chunky chips. Place in a saucepan and cover with cold water. Bring to the boil and simmer for 2-3 minutes, drain well.

Heat the oil to 150°C and blanch the chips for 3 minutes until softened but not coloured. Drain and pat dry with kitchen paper.

Meanwhile, heat 1 tbsp oil in a small saucepan and gently fry the onion and curry powder for 4-5 minutes, stir in the tomato purée and flour and cook for 30 seconds. Off the heat, gradually blend in the apple juice, 150ml water and add sultanas.

Return to the heat, bring to the boil, stirring and cook for 5 minutes.

Place the chips back in the hot oil heated to 180°C and deep fry for 9-10 minutes or until golden. Drain and pat dry with kitchen paper and coat with the paprika, oregano and seasoning. Serve with the curry sauce.

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