Baked Sweet Potato Fries, “Chip Shop” Curry Sauce

I’m of the opinion that too much of a good thing can be bad. However I am willing to make an exception for this recipe. I’ve had this idea knocking round my head for a while, and it came from the need to recreate something intrinsically British, but also make it quirky and really healthy! The humble British fish & chip shop must be rather alien to someone who has never encountered the mounds of fried cod & haddock in metal warming cabinets, with the fizz and rumble of potatoes cooking in vast fryers behind the counter. Tucking into something so unhealthy may disgust the most healthy among us, but I have so many memories associated with enjoying fish & chips by the seaside, particularly as a child! But one thing at fish & chip shops I could never get excited about was the curry sauce. Floury, acrid and devoid of any recognisable spices, it was a total crime. That’s why I love this recipe so much, because it takes food that holds strong memories, and turns it on its head to create something totally different, yet oddly familiar! So pile your fries high and dip away, and only share them if you really must.

Serves 2

• Sweet Potatoes. 2
• Rapeseed Oil. 2 tbsp
• Salt & Pepper
• Red Onion. ½
• Fresh Ginger. ½ cm
• Garlic Clove. ½
• Red Chili. ¼
• Coconut Oil. 1 tbsp
• Ground Cumin. 2 tsp
• Ground Coriander. 1 tsp
• Ground Turmeric. ½ tsp
• Garam Masala. 1 tsp
• Coconut Milk. 200ml
• Coconut Sugar. Pinch of

Heat the oven to 180°C. Thinly slice the sweet potatoes lengthways, and thinly slice lengthways again to turn into long, fry-shaped rectangles. Add to a lined baking tray, drizzle over the rapeseed oil and season generously. Mix everything together, spread out the fries, and bake in the oven for 45 min, or until crispy and starting to brown.

While the fries are baking, make the curry sauce. Finely chop the red onion, finely grate the fresh ginger and garlic, and chop the red chili. Heat the coconut oil in a small pan on a medium heat, and add the red onion. Fry for 10 min, until soft. Add the ginger, garlic & chili, and cook for another 5 min. Add the spices, mix well and cook for 2 min, stirring regularly. Pour in the coconut milk, season, bring to the boil, and simmer gently for 10-15 min. The sauce should reduce and thicken in that time. Take off the heat, add the coconut sugar, and let the sauce cool.

Once the sweet potatoes are cooked, remove to a plate (or newspaper!), and served piled high with the curry sauce on the side!

Ted x

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