13 Reviews of Fish and Chip Shop Curry Sauce

From: Miss Erin

On Feb 7, 2002

Wow! This was really great. I usually use malt vinegar or tarter sauce when we have fish and chips but this was excellent. I may have used too much lemon juice, I used the juice of 1 lemon, quite a lot, might use less next time. All in all a great recipe. Thanks Miller!

From: ElizabethEstes

On Feb 19, 2002

This was wonderful and went very well with the Artur Treachers Fish. I am one of the odd Yanks that has a great fondness for English food and this hit the spot. I used Spice Islands Calcutta Heat Curry Seasoning and it added a nice warmth to the sauce.

From: TiaGem

On Oct 17, 2002

I don't know what happened here! This sounds really good, but was it supposed to turn out to be so thin? I re-read the recipe and it says 20 oz. of water-that is 2 1/2 cups. I am used to a thicker, more flavorful sauce and I think this would be fine if 8 oz. of water was used instead of 20. I ended up eating the fish (which was great!) with vinegar and this went down the disposal! If anyone can tell me what went wrong, I would appreciate it!

From: Jon M

On Jan 11, 2009

I actually found this recipe on another site, but it used a half a cup less water and that probably solves the watery problem. that being said I tweaked the taste until it was the same as the pub down the street and while this recipe is close I almost doubled the curry powder. Still a very good platform to base your sauce on.

From: Alan B

On Jan 3, 2009

I have to agree fully with Chef #997375. The basic recipe was watery and totally tasteless. However I did save the day with the addition of other spices and a tad more flour though it was all trial and error, but we did end up with "better than chip shop" curry sauce. I will have a go at recreating it again soon and post it online

From: Chef #485996

On Nov 3, 2007

i am from the north of england, born and bred and trust me they DO serve this lovely curry sauce on the fish and chips and this one tasted just like the traditional one, in fact this one is better than the one they sell at the chippy down the road from me. yum

From: Captain Cook

On Aug 8, 2004

Don't waste your time. I've never seen this in a fish and chip shop. Thank goodness.

From: mommyoffour

On Mar 27, 2009

The sauce turned out good but we just didn't care for the taste. DH and I both just didn't care for it. I am glad I tried it, I just don't think I will make it again.

From: Chef #1187052

On Feb 28, 2009

A great clone of northwestern chip shop curry sauces. It's supposed to be very mild, because you need to make sure you top your chips with malt vinegar and salt before covering them in the sauce!

From: Gail (Maureen)

On Jun 24, 2002