Recipes

‘Chip Shop’ Curry Sauce

Ingredients
  • 10 Portions

    Onion – Sliced 500g

    White cabbage – Sliced 200g

    Garlic – Diced 1 clove

    Mixed peppers – sliced 100g

    Curry powder To taste

    Salt To taste

    Pepper To taste

    Olive oil Fry frying

    Corn flour If required

     

  • 50 Portions

    Onion – Sliced 2.5kg

    White cabbage – Sliced 1kg

    Garlic – Diced 3 cloves

    Mixed peppers – sliced 500g

    Curry powder To taste

    Salt To taste

    Pepper To taste

    Olive oil Fry frying

    Corn flour If required

     

  • 100 Portions

    Onion – Sliced 5kg

    White cabbage – Sliced 2kg

    Garlic – Diced 5 cloves

    Mixed peppers – sliced 1kg

    Curry powder To taste

    Salt To taste

    Pepper To taste

    Olive oil Fry frying

    Corn flour If required

     

Method
  1. In a heavy bottomed sauce pan add enough oil for frying and heat
  2. Add the onion and cook for 10 minutes – it will look like a lot but it will reduce as it cooks
  3. Add the cabbage, peppers and garlic and cook for a further 10 minutes
  4. Add salt, pepper and curry powder to create a base of flavour which can be added to later
  5. Add enough water to cover all of the vegetables and bring to a simmer
  6. Cook for 20 minutes or until the vegetables are tender
  7. Using a stick blender, puree the sauce until it is smooth
  8. Adjust the flavours adding more seasoning or spice if required
Key Points
  • If you find the sauce is a too thin add some corn flour mixed with some cold water to the hot sauce as required to achieve the desired consistency
Allergens

Mustard