Chip Shop Style Curry Sauce

A few weeks ago, we ate at a fish and chip shop in Lawrence. Chris ordered the curry sauce, and we both loved it. Tonight, we’re catching up on past EPL matches and had some fish and chips for dinner. I found a recipe for chip shop curry sauce that we used as a base, and then modified it further to try and recreate the curry sauce from Queen Lizzie’s.

1/4 tsp garlic powder
1/4 tsp sugar
2 tbsp plain flour
2 1/4 tsp curry powder
1 tsp sweet paprika
1/4 tsp Indian chili powder
1/4 tsp mustard powder
1/2 tsp salt
2 tbsp vegetable oil
2-3 cloves of garlic, very finely chopped (or 2 tsp garlic paste)
2 cups water
1 tbsp mayonaise
1 squeeze lemon juice

Mix dry ingredients in a bowl. In small sauce pan, heat oil, then add garlic and saute for about 30 seconds. Add dry ingredients and toast for another 30-60 seconds. Gradually add water, stirring constantly, until you have a smooth sauce. Bring it to a boil to fully thicken, then turn down to low and add mayo and lemon. Adjust seasoning as needed, and serve with chips.

Even with the mediocre baked fries we had, the sauce was fantastic. We’re going to continue tinkering with the spice blends, but it was still a fantastic first effort, and incredibly easy.

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