Chip Shop Curry Sauce (500 ml)

A recipe from Bristol based chef Josh Eggleton.

Chip Shop Curry Sauce (500 ml)
Print Recipe
Chip Shop Curry Sauce (500 ml)
Print Recipe
Ingredients
Servings:
Instructions
  1. Add all the ingredients to a large saucepan. place over a medium high heat and bring to the boil. Reduce the heat to low and let the pan simmer gently for 1 1/2 to 2 hours, or until the carrots are soft.
  2. Once ready whizz in a blender or food processer until smooth. Season to taste and serve with chippie style fish and chips.
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