Curry Chips

Have I mentioned that I love french fries? I do. One of my favourite foods. In fact, “fry-fry” was among the first words I ever uttered. Love ‘em. Not those skinny little shoestring things, but thick, hefty steak fries, or as they are called in Ireland “Chips”. Which brings me to my second offering in my month of Irish food recipes…Curry Chips. A delicacy found in many chip shops in Ireland, though not so often found here. I will mention though that Eamonn’s, a Dublin style chipper in Old Town Alexandria offers a curry sauce on the side, should you so desire. This certainly is not a difficult dish to prepare, you just fry up a batch of chips and cover them with a curry sauce.

When deep-frying chips previously I had just popped them in the fryer once the oil reached 375° F and let them sizzle away for about 15 minutes. I recently have come across several recipes though claiming that you should twice fry if you really want crispy chips. What you do here is prepare your chips by slicing the potatoes and then placing them in a bowl of ice water for 30 minutes to 1 hour. Remove them from the water and dry them well. Heat the oil to 320° F and fry them for 4-5 minutes. Remove them from the oil and place on a rack to drain. The chips will not be browned at all and will be somewhat softened. Allow them to stand until they are cool. Heat the oil up to 365° F and cook for 5-6 minutes or until golden brown. Transfer to rack and sprinkle with salt.

Now for the curry sauce. I looked around online and tried to find a “chip shop” curry sauce recipe. That is where I first encountered some difficulty. It seems there is a controversy about how to make this sauce. One recipe claims you should chop up apples and onions in the sauce. (I don’t ever remember chunks of apples in my curry) Another claims that chip shops use a more Chinese take-away curry recipe. I was hoping I would just be able to find some sort of pre-made sauce. I had to search far and wide but found this mix at Giant.

Elusive mix

Just add water and boil. Easy-peasy, right? Unfortunately, I was raised in America and have significant difficulties with the metric system. McDonnells Curry Sauce mix is made in Ireland and therefore lists metric measurements in its directions for use. What is half of 125 grams and how do I measure that out? Arghhh!!! President Carter was right! I should be able to deal in metric measurements, along with the rest of the world. Well, I finally figured it out and my curry chips turned out quite nice. My husband really liked them, saying he had never thought of putting curry on chips before, but found it quite yummy. Give ‘em a try.

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One Response to Curry Chips

  1. [...] Curry dishes are many, showing up in India, Pakistan, Bangladesh, Sri Lanka, Japan, the Caribbean and Southeast Asia. England has adopted all manner of curry preparations, Germans make a currywurst and the Irish like curry sauce on their “chips.” [...]

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