Curry Fries
Oven chips served with a chip-shop style curry sauce of onion, curry powder and stock. Four servings in 40 minutes.
Chip-shop curry sauce is a sweet, mild, gravy-like sauce with a hint of spice, and it is easy to reproduce. Onion, curry powder and flour cooked together, with stock added and simmered, give you most of it.
Cook the onion slowly in oil, for 8 minutes, until very soft. It melts into the sauce and gives the sweetness that is the signature of the dish.
The curry powder goes in with the flour and cooks in the fat for a full minute. Raw curry powder tastes bitter, and this is the step that fixes it.
Stock goes in gradually, whisking, then a spoon of sugar or a grated apple rounds out the flavour. Simmer for 10 minutes and pour over fries straight from the oven. Curry sauce is a kind of gravy with spices, and the batch keeps well in the fridge. Warmed up, it turns baked potatoes, chips and rice into a quick meal, so a saucepan of it is a useful thing to have.
What People Ask
How long does Curry Fries take to make?
About 35 minutes in total — 10 minutes of preparation and 25 minutes of cooking. The recipe serves 4.
What are the key tips for making Curry Fries?
Cook the curry powder in the fat for a full minute. Strain the sauce if you like it smooth. Thin with a splash of stock if it thickens too much.
What should I serve with Curry Fries?
Mushy peas; Battered sausage; Pickled onions; Bread and butter.
How should Curry Fries be stored?
The sauce keeps in the fridge for up to 4 days. Reheat gently. The fries are best fresh.
Is Curry Fries suitable for a special diet?
This recipe is vegetarian and dairy-free. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Curry Fries?
About 319 kcal per serving, with 7 g protein, 48 g carbohydrate and 11 g fat. The figures are calculated from the ingredient list and are an estimate.
The Method for Curry Fries
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Heat the oven to 230°C / 445°F (210°C / 410°F fan) with a large tray inside. Toss the potato sticks with 2 tablespoons of the oil and half the salt and bake on the hot tray for 30 minutes, turning once.
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Meanwhile, heat the remaining oil in a saucepan over medium heat and cook the onion for 8 minutes until soft.
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Stir in the flour and curry powder and cook for 1 minute. Add the stock gradually, whisking, then the sugar, ketchup and remaining salt.
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Simmer for 10 minutes, stirring, until thick and glossy. Serve over the fries.
Tips That Matter
- Cook the curry powder in the fat for a full minute.
- Strain the sauce if you like it smooth.
- Thin with a splash of stock if it thickens too much.
Serve It With
Mushy peas · Battered sausage · Pickled onions · Bread and butter
Storage
The sauce keeps in the fridge for up to 4 days. Reheat gently. The fries are best fresh.
Curry Fries Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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