Dipping Curry Sauce: The No Worry Curry!

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Dipping Curry Sauce, (Chip shop style of course) is such a perfect recipe to have in your cookbook. So simple and with just a few ingredients that are most likely found in your kitchen cupboard, you can make a dipping curry sauce in no time at all. For me one of the classic sauces in a fish & chip shop is the curry sauce, Its up there with the gravy and defiantly above mushy peas! When trying to make this sauce I uncovered a number of ways but the recipe bellow is my favourite.


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Dipping Curry Sauce A Sweet Spicy Side

So we know a dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food. For this curry sauce its all about the dippy dip dip. I wouldn’t really use this to make a nice chicken curry for example. So unlike some of the other sauces, instead of applying the sauce to the food, this curry sauce is typically added to a little pot to be served with dinner, Or drizzled over some amazing chips! Oh my goodness Yum!

To Control how thick you want the dipping sauce all comes to the use of the cornflour. Cornflour is an excellent thickener for sauces. Add 1-2 tbsp of water into a small bowl. Then add a couple of 1-2 tsp of cornflour and mix well. Next stir the mix through the dish, allow to cook for a few minutes to thicken, and repeat as needed.  A little goes a long way, and it will get thicker as it cooks, so it is better to do it in stages than add too much.

Having the right ingredients in for this is super easy if you are keeping your kitchen well stocked. This is why it became a quick favourite on my hunt for that chip shop feel at home. Don’t forget that The Chinese Five Spice blend is what gives the sauce that authentic Chip Shop Curry Sauce flavour try not to leave that one out!

The Ingredients for a chip shop curry sauce

The main Ingredients required for a simple chip shop style curry sauce are: 4 tsp cornflour (cornstarch). 1 tsp curry powder. 1/2 tsp Chinese Five Spice Mix. 1/4 tsp Ground Ginger. 1/4 tsp Garlic Powder. 1 tbs butter. 2 tsp Soy Sauce. 2 tsp Chilli Sauce and finally 240 ml Vegetable stock.

How to make the Curry Dipping Sauce

Mix the cornflour and all of the dry spices together in a small bowl. Melt the spread or butter in a small saucepan, add the cornflour mixture and fry for a minute, stirring all the time until fragrant. This is Essentially creating a roux. Turn the heat down and slowly start to add the stock a few spoons at a time stirring all the time. Make sure it is mixed well before you add more. Add the remainder of the stock, soy sauce, and stir. Cook on a gentle simmer for a few minutes, Make sure to stir all the time. Be warned the sauce will rapidly thicken. If it thickens to much add a little water. If it is too thin then you can use the a little more cornflour to thicken it back up. Serve immediately.

curry dipping sauce on rice
curry dipping sauce on rice

Curry Dipping Sauce for Fries

So you may have noticed through this I have been talking about mainly Chip shops! Of course you could use this sauce for so many other dips; a yummy dipping sauce for chicken wings. A sauce for naan, for shrimp or lets face it anything that can be dipped.

You can freeze this easy curry sauce. To Freeze simple pour into a small plastic tub and freeze.  Allow to defrost and reheat a small quantity in the microwave.  It will keep in the fridge for a few days too! Double the recipe up and get ahead for those moments in need!

Curry dipping sauce on chips and rice
Curry dipping sauce on chips and rice

The Printable Recipe

Chip Shop Style Curry Sauce

A simple curry sauce
Author: @mrjay_thehomecook

Ingredients

  • 4 tsp cornflour cornstarch
  • 1 tsp curry powder
  • 1/2 tsp Chinese Five Spice Mix
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Garlic Powder
  • 1 tbs butter
  • 2 tsp Soy Sauce
  • 2 tsp Chilli Sauce
  • 240 ml Vegetable stock.

Instructions

  • Mix the cornflour and all of the dry spices together in a small bowl. Melt the spread or butter in a small saucepan, add the cornflour mixture and fry for a minute, stirring all the time until fragrant.
  • Turn the heat down and slowly start to add the stock a few spoons at a time stirring all the time. Make sure it is mixed well before you add more. Add the remainder of the stock, soy sauce, and stir. Cook on a gentle simmer for a few minutes.
  • Make sure to stir all the time. Be warned the sauce will rapidly thicken. If it thickens to much add a little water. If it is too thin then you can use the a little more cornflour to thicken it back up.
  • Serve immediately.
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