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Curry Fries sauce? 
 
Sep. 10, 2009 9:18 am 
Updated: Mar. 1, 2010 7:36 pm
Anyone have a good recipe for Curry Fries.  I go to a English Pub here in town that make great curry chips, but I don't know how to make the curry sauce for it.  can anyone suggest something Please
 
Comments
magan 
Sep. 11, 2009 9:51 am
I remember curry sauce when we travelled in Belgium. It is VERY popular there, sold from the french fries stands on the street. They had many other sauces to chose from. Recipe is very simple: Mayo + Curry Paste (to your taste) You can find curry paste either in Indian grocery store or in regular grocery store. It is sold in a small jars, most popular in Canada is Patakis, but any other will do. You can use the paste for making curry mayo potato salad, or any kind of curry/gravy. It will last you a long time and if you like curry taste you will love convenience with original spices. Another version of FF sauce is mayo with garlic. Very good. Good luck
 
Oct. 5, 2009 5:47 am
Thank you very much for that info. I will give it a try. It's worth a try right :)
 
Mar. 1, 2010 7:36 pm
After a week of suffering a curry fries craving, I made some curry sauce by combining about 1/2 cup light mayo, 2 tbsp 2% milk, 2-1/2 tbsp of curry powder ( I had two varieties on hand that I combined to taste), 1 tbsp chili powder, and 1/2 tbsp each garlic and onion powder. I'd nuke the mixture for about 20 seconds then stir for a bit. Then I'd add another tbsp of milk and repeat the nuking, stirring, adding milk until I got the consistency I liked. It's tasty! I hope that helps...
 
 
 
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Holly Shaw

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Canton, Illinois, USA
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I am a mom with 3 lovely boys ages 14,11 & 9. I have all of my boys into cooking as well. I work at a bank and am always looking for quick healthy meals to make after work. I love to entertain and have Murder Mystery Dinner Parties that I never seem to go wrong serving Beef Tenderloin. It's easy and delisious to make.
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Cooking for My Mystery Party of 35 Getting my new Kitchen Aid Professional Mixer that I named Belle
 
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