One of the many take away foods I missed since my diagnosis was good old British Fish and Chips. I did manage to find a local fish and chip shop that offered a gluten free option but only on Tuesdays. As much as this discovery tantalised my tastebuds you can guarantee when Tuesday comes around I never actually fancied fish and chips! On the odd occasion when I did it always felt like it was lacking something. Ketchup? No. Brown Sauce? No. Mayonnaise? EWWW NO! Curry Sauce? Oh Yes!! But the curry sauce from the chip shop wasn't gluten free. Luckily another local chippy I discovered caters for Coeliacs every day of the week. Hoorah!! But their curry sauce isn't gluten free either. So, after trawling the internet for ideas and suggestions, and trying a number of store bought products, I concluded that I would make my own. The below is an amalgamation of a number of recipes from the internet and books I have at home. I decided on a Chinese style curry sauce as I always remember as a child when my dad returned from the local takeaway on a Saturday evening I would always dip the chips in the curry sauce while he and mom dished up. I have tried this recipe a number of times now and tweaked the ingredients to suit my taste and so can you. It will make enough for two main meals to add some stir fried chicken/beef/prawns/pork with vegetables and a serving of rice. Or approximately five-six portions to pour over your fish and chips. I have frozen the additional portions and when you come to use them, defrost thoroughly and reheat gently. Be patient as it does look a bit gloopy at first.
Give it a try and enjoy!
Chinese Curry Sauce
Gluten Free Chicken Stock Cube (or vegetable if preferred) – add 400ml of hot water.
2 TBSP All-purpose GF flour
1 tsp Cornflour
2 tsp Curry Powder
1 TBSP Chinese five Spice
2 TBSP Sunflower oil
2 tsp Gluten Free Dark Soy Sauce
1 tsp Ginger powder
1 Clove crushed garlic
Heat the oil in a pan on a medium heat so it’s hot but not smoking. Stir in the flour with a whisk and continue to stir for 30 seconds.
Slowly and gradually add the chicken stock and whisk to remove any lumps.
Add the curry powder and Chinese five spice and stir in. Add the soy sauce and cook for 2-3 minutes until all the ingredients are mixed well.
Make a paste with the cornflour and water and add it to the sauce. Add the garlic and ginger and season to taste. Continue to cook on a medium heat until the sauce thickens.
Note. If you prefer a spicy sauce add a tsp of cayenne pepper or chilli powder.
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