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
- In a heavy bottomed sauce pan add enough oil for frying and heat
- Add the onion and cook for 10 minutes – it will look like a lot but it will reduce as it cooks
- Add the cabbage, peppers and garlic and cook for a further 10 minutes
- Add salt, pepper and curry powder to create a base of flavour which can be added to later
- Add enough water to cover all of the vegetables and bring to a simmer
- Cook for 20 minutes or until the vegetables are tender
- Using a stick blender, puree the sauce until it is smooth
- 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
