Curry Sauce Chips with Crispy Onion Rings

Ingredients

• 1000 g Maris Piper potatoes
• 2 white onion
• 120 g plain flour
• 2 tbsp mild curry powder
• 400 ml vegetable stock
• 150 ml sparkling water
• 1 tsp turmeric
• 900 ml sunflower oil

Method

1. 1

   Make the curry sauce: fry 1 sliced onion in a splash of oil for 5 minutes. Add curry powder and turmeric, cook 1 minute, then pour in stock. Simmer for 10 minutes and blend until smooth.

2. 2

   Cut potatoes into chips, rinse, dry and double-fry: blanch at 140°C for 6 minutes, then fry at 180°C for 3–4 minutes until golden. Season with salt.

3. 3

   Slice remaining onion into rings. Whisk flour with sparkling water and a pinch of salt to form a light batter.

4. 4

   Dip onion rings in batter and fry at 180°C for 2–3 minutes until crisp and golden. Drain on kitchen paper.

5. 5

   Pile chips into bowls, ladle over the hot curry sauce and serve onion rings alongside.