The British public has a great affinity for curry sauce, particularly the one found in chip shops.
The Ceres Curry Sauce is a high-quality option designed for the chip shops of today. It contains a generous amount of cumin, curry, onion powder, tomato, turmeric, and a hint of chilli, resulting in a perfectly balanced flavour profile that is sweet and savoury with a spicy kick.
During our travels, we've noticed that different operators have their methods of preparing curry sauce, but we always have a recommended base recipe.
This method of making curry sauce is the best for larger quantities and the most efficient way to extract all the essential oils from herbs and spices. Additionally, the natural starches that thicken the sauce will fully and consistently expand when cooked on the stovetop.
Here's how you can prepare it:
- Place 6 litres of water on the stovetop and bring it to a simmer.
- Add 1 litre and 1 kilogram of Ceres Curry Sauce Mix and stir thoroughly.
- Pour the mixture into the simmering water and continue stirring; cook for 3-4 minutes.
- You have two options: serve the sauce immediately in a bain-marie or let it cool and refrigerate it using this method.
- When you need to use it, you can either microwave or gently warm it on the stovetop until it reaches a temperature of 75°C (82°C in Scotland). 6. If you've stored the sauce in the fridge, you may need to add a little water to loosen it since the natural starches tend to thicken when cooled.
Technical Tip: The Ceres Curry Sauce starts thickening in water between temperatures of 62-72°C and reaches its maximum thickness at around 95°C. It's advisable not to boil the sauce; instead, simmer it gently until you achieve the desired temperature and thickness.
Usage Tip: If your curry sauce has been subjected to heat stress while being kept in a bain-marie during a shift, we recommend discarding it and preparing a fresh batch for the next shift.