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Chip Shop Curry Sauce

Chip Shop Curry Sauce

Chip Shop Curry Sauce is a very British affair, in fact, it is mostly found in the north of England.  For some reason it works really well with fish and chips, can be made in advance, and also freezes really well. Give it a try, you won't be disappointed. But where did it come from and why the North of England?  After some research, we found out that it likely originated in Hong Kong. During the ’60s and '70s thousands of migrant Cantonese moved to the UK and bought fish and chip shops (mostly in the north of England) they extended the menus to include Chinese food to the fish and chip menu and very likely a Curry Sauce 'gah-lay' to accompany the fish and chips. 60 years later we give it back to Hong Kong!



1 whole onions – diced

3 cloves garlic – minced

1 thumb sized piece of ginger – grated

2 medium sized apples – skinned and diced

1-2 tbl spoons of medium curry powder

1/2  teaspoon chili powder (if you like it spicy)

1 teaspoon of turmeric

2 cups chicken stock (or vegetable stock)

½ cup of apple juice

½ lemon squeezed

1 tbl spoon tomato paste

2 tbl spoons vegetable oil

1 tbl spoon mango chutney

1 tbl spoon white raisins


    1. Fry the vegetables and apple in the oil until soft and translucent                                                                                                                                                       
    2. Add the curry powder, turmeric, and tomato paste and cookout for around 2 minutes – be careful not to burn                                                                                                                                                                                             
    3. Add the apple juice and puree the vegetables with a stick blender to form a smooth paste                                                                                                                                                                                                                          
    4. Add the chicken stock and bring to a simmer                                                                                                                                                                                   
    5. The sauce should have the consistency of heavy cream and coat the back of a spoon, If it's too thin add a couple of teaspoons of cornflour mixed with a little water to thicken it.                                                                                                                                                                                                 
    6. Add the mango chutney and raisins                                                                                                                                                                                                
    7. Taste and season with salt & pepper and lemon juice accordingly


Serve with the perfect fish & chips

Can't be bothered to make it from scratch you can buy ours here or even try our Air Fryer Fish & Chips - ready meal

Or you can just cook it yourself with Our Fish Fillets