A seriously tasty sauce that’s perfect for dunking your fries and will have you licking your bowl clean. Quick and easy to make this Irish chip sauce is great snack morning, noon or night.
This curry sauce for chips is slightly different from the typical combination of ingredients used. Leans a bit more towards the hot and spicy feel of typical Indian dishes, but not too much. You don’t want the taste of the curry sauce mix to completely overpower everything else on your plate.
I’m normally about nice bold flavours but in this sauce everything is used to complement the fuji apple the chilies, garam masala and pinch of cinnamon do the trick. Trust me when I say a pinch I mean it cinnamon is one of those ingredients that can quickly take over your dish. Now I love cinnamon hearts but not on my fries.
The subtle taste of spices mixed in this sauce that make you keep wanting more. And is a nice alternative to the tangy taste of ketchup. It has more of a sweet and spicy taste to it that has you reaching to the next fry before you know it.
In a deep sauce pan heat up oil on medium heat and add garlic and onions. Cook for 2 minutes or until the onions start to caramelize.
Add ginger, tomatoes and fuji apples. Cook for 5 minutes, stirring frequently so mixture doesn’t stick to bottom of pan.
Next add turmeric, garam masala, cinnamon, chili powder, salt & soy sauce. The aroma here should be fairly strong. Cook this mixture for 2 minutes. And take off heat for a minute or so to cool enough for the blender (careful if it’s too hot set aside for a couple minutes more).
Puree mixture and 2 cups of water in a blender for about a minute. Then pour back into the saucepan and bring to a gentle boil.
While waiting for the mixture to boil prep 1 ½ tsp cornstarch and 2 tbsp water.
Once the mixture is at a consistent boil, slowly add in the cornstarch while stirring. The sauce should start to thicken fairly quick at this point. Simmer for a minute and set sauce aside.
Serve with baked chips (fries) and it's ready to eat.