Recipes
Date posted: 02/12/2024
Ingredients
| For the chip shop curry sauce | |
| Vegetable oil | 1 tbsp |
| Large onion, finely chopped | 1 |
| Large garlic cloves, crushed | 2 |
| Ginger, peeled and grated | 2cm |
| Everyday Favourites ground turmeric | 2 tsp |
| Everyday Favourites medium curry powder | 2 tbsp |
| Everyday Favourites plain flour | 1 tbsp |
| Hot vegetable stock, made with 1 stock cube | 50ml |
| Can coconut milk | 400ml |
| Sugar | 1 tsp |
| Fresh coriander, leaves and stalks roughly chopped | 10g |
| For the Bombay spiced chunky chips | |
| Potatoes, such as Maris piper, peeled and cut into 2cm dice | 200g |
| Vegetable oil | 1½ tbsp |
| Everyday Favourites chilli powder | ¼ tsp |
| Everyday Favourites ground turmeric | ½ tsp |
| Everyday Favourites garam masala | ½ tsp |
| Nigella seeds | ¼ tsp |
| Sea salt | |
| To serve | |
| Whitby Seafoods Indian Bengali King Prawns | 100g |
| Large chapati, warmed | 1 |
| Coriander leaves, roughly chopped | 1 tbsp |
Method
- To prepare the sauce, heat the oil in a medium sized saucepan, add the onion and cook gently for 5 minutes until the onion is soft but not coloured. Add the garlic and ginger and cook for another minute.
- Sprinkle over the spices and the flour and cook for a minute. Take the pan off the heat and pour in the stock and coconut milk. Mix well to combine, bring to the boil then cover and simmer for 15 minutes.
- Take the pan off the heat and add the sugar and fresh coriander, then blitz with a hand blender to achieve a smooth sauce.
- Meanwhile, bring a pan of water to the boil, add the potatoes and simmer for 8-10 minutes until just tender, then drain in a colander.
- Heat the oil in a small non-stick pan, then add the spices and a pinch of salt and fry gently for 30 seconds. Add the potatoes and fry for 6-7 minutes until crispy on the outside and coated in the spices.
- Whilst the potatoes are cooking, deep fry the Whitby Seafoods Indian Bengali King Prawns as directed on the pack.
- To assemble, pile the potatoes down the centre of the chapati, top with the prawns followed by a drizzle of curry sauce and a sprinkling of coriander. Fold in the edges of the chapati, then roll up tightly. Serve any remaining curry sauce in a small bowl on the side for dipping. Discover our Seafood Wholesalers today.