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