Chef's curry sauce recipe is the ultimate side for fish and chips (2024)

Fish and chips are the perfect weekend treat but they're not the cheapest to buy (Image: Getty)

Curry sauce is a staple in many people's fish and chip shop orders but it's a luxury many people forgo when enjoying a meal at home.

While bottles of readymade curry sauce can be found in most supermarkets, it's incredibly easy to whip up from scratch.

A chef has shared their chip-shop-inspired recipe so you can enjoy it hot from the pan with a takeaway or "fakeaway".

In a video posted on his Instagram profile, Chef Thomas Bateman (@chefthombateman) shared an easy recipe based on his favourite chip shop in Liverpool.

The ingredients list isn't short but everything is very affordable, and it's likely the items are already in your kitchen cupboard.

READ MORE: Keep peppers firm and fresh for 5 weeks with simple food storage tip

Curry sauce comes in so many forms ranging from sweet to spicy (Image: Getty)

Ingredients

• One large onion
• Three garlic cloves
• 10g ginger
• One heaped tbsp tomato paste
• One teaspoon of ground cumin
• One teaspoon of ground coriander
• One teaspoon of ground turmeric
• Half a teaspoon of chilli powder
• One tablespoon of Garam masala
• 200ml chicken stock
• One tin of coconut milk
• One tablespoon honey
• Two tablespoons of soy sauce
• Two to three tablespoons of cornflour/starch mixed with cold water

Don't miss...
Save £50 off Ninja air fryer that 'saves time and money' this weekend with code [DEALS]
Make fruity Welsh cakes with Jamie Oliver's basic recipe - no griddle required [LATEST]
James Martin’s ‘deliciously indulgent’ Welsh rarebit is a classic comfort food [RECIPE]

Method

The quantities above make plenty of sauce to cover four portions of chips so can easily be doubled or halved if needed.

Start by slicing the onions and garlic then take a little oil in a pan and set it over medium heat on the hob.

Add the onions, a pinch of salt and chopped garlic, plus the grated ginger and tomato paste. Cook this for three minutes, stirring the onions until they turn soft and light brown.

Measure out one teaspoon each of ground cumin, coriander and turmeric and stir in the pan. Sprinkle in half a teaspoon of chilli powder and a tablespoon of Garam Masala at this point before cooking the fragrant mixture out for a further two minutes.

Next, add the stock and coconut milk to make the dish look more sauce-like. Some patience is required for the next step as the sauce needs to simmer for at least 30 minutes on low heat to ensure a nice and thick consistency.

The chef noted that a lid isn't necessary for this but you should keep an eye on the sauce to check it isn't burning while you wait.

When the 30 minutes is up, take the sauce off the heat and use a hand blender to blitz it into a silky consistency.

Do this in the pan then add honey and soy for extra flavour. Thicken with the cornflour or starch mix until it reaches the desired texture and season with a little salt before serving.

• Jamie Oliver's 'favourite cooking method' for salmon takes 15 minutes
• Cornwall mum shares Cornish pasty recipe for 'delicious' results
• Nigella Lawson's recipe for jacket potatoes gives 'crisp' yet fluffy results
• Michelin-star chef shares 'better' method to poach eggs without using vinegar