SWEET POTATO FRIES & CURRY SAUCE
I've been searching, and experimenting for a recipe/ product to create an authentic curry sauce, similar to that of a chinese takeaway or even fish and chip shop.
I have impartial views about the sweet potato. I'd much prefer to have a regular potato if I had the choice, but my girlfriend prefers sweet potato. Most of the time I'm stuck in limbo, rather than making two lots of chips, mash or roasties, I've created a compromising dish, mixing what I like about normal potato chips, but retaining the sweet potato element.
Ingredients Curry Sauce:
- 50g Butter
- 50g Plain Flour
- 2 Tbsp Hot Curry Powder
- 2 Tbsp Garam Masala
- 1 Tsp Ginger Powder
- 1 Tsp Garlic Powder
- 500ml Chicken Stock
Ingredients Sweet Potato Fries:
- 4 Sweet Potatoes (Sliced Into 1/2cm Strips)
- 50g Parmesan (Grated)
- 50g Breadcrumbs (Fresh Or Shop Brought)
- Handful Of Fresh Coriander (Roughly Chopped)
- 1/2 Tbsp Paprika
- 1/2 Tbsp Vegetable/Sunflower Oil
Method Curry Sauce:
- Melt the butter in a saucepan over a medium heat, then add the flour. Stir continuously until a paste forms (Create a roux). Continue cooking for 2 mins.
- Add all the spices and continue to cook for a further minute.
- Add the chicken stock to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.
Method Sweet Potato Fries:
- Preheat the oven to 180c/gas mark 6. Mix the sliced sweet potato parmesan, breadcrumbs, paprika and oil in a large bowl, until well coated.
- Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd.
- Bake for 20 minutes or until cooked through and crispy, turning occasionally. Leave to cool for 5 minutes before serving. Garnish with a the coriander.