Have you ever wondered how to make a gluten free curry sauce?
With the Andrew James Gluten Free Chip Shop Curry Sauce Mix it’s simple.
Making a Gluten-Free Diet Really Easy
Following a gluten-free diet can be quite a task, yet with this Andrew James Gluten Free Curry Sauce, you can enjoy smooth and delicious curry sauce with your fish and chips. Our wide range of gluten-free mixes make the whole process so much easier - from purchasing high-quality gluten-free products to cooking and enjoying them at the end. This delicious gluten free curry mix is suitable for vegetarians and those with coeliac dietary requirements.
How is it Gluten Free?
Our mix is 100% gluten free and safe for gluten intolerant or sensitive people to consume due to the use of rice flour and delicious herbs and spices.
How Do I Use the Mix?
With this generous 250g pack of gluten free curry mix, you can make approximately 15 servings of smooth curry sauce.
Is There Any Direction for Use?
Yes - our gluten free curry sauce recipe is really easy to follow. For a single serving use the ratio of 100ml of cold water with 16g of curry sauce mix. Put the powder in a pan with a little of the water and mix together to form a smooth paste, removing any lumps. Next, add the rest of the water and bring it to a simmer while continuing to stir, and there you go - a delicious, flavoursome chip shop chinese style curry sauce.
Full Ingredient List:
Sugar, Palm Oil, Modified Maize Starch, Salt, Maltodextrin, Rice Flour, Tomato Powder, Flavour Enhancer (E621), Ground Coriander, Flavouring, Onion Powder, Ground Ginger, Chilli Powder, Ground Cumin, Ground Turmeric, Rapeseed Oil, Garlic Powder, Ground Fenugreek, Citric Acid, Ground Cinnamon, Flavour Enhancer (E635), Black Pepper, Colour (Caramel Powder), Flavouring (CELERY).
For Allergens: See ingredients in bold.
May Contain: Sulphite
Suitable for vegetarians along with coeliac dietary requirements.
Please note that this product is exempt from the Andrew James 2-year warranty and products received may have a short shelf life. Also, please be aware that food items are non-returnable
This sauce creates ‘chip shop’ curry sauce, some people refer to it as a chinese style curry sauce. It’s not too hot but has enough of a ‘kick’ to add flavour to your meals.
No, this is a pre-made mix for the final sauce that contains flour alongside a range of herbs and spices.
You can find a range of different recipes on our blog to inspire you. You could also keep it simple by adding chunks of cooked chicken to your curry sauce and serve with some homemade chips. If you use our digital air fryer, or the airfryer for a halogen oven your meal can be made even healthier!
When you place an order with Andrew James, depending on the item size our dispatch team will allocate the most efficient courier and service.
We aim to dispatch your order within one working day. The cut off time for a 24 hour delivery service is 3pm Monday to Friday. Any order placed after 3pm on a Friday will be dispatched the next working day (usually Monday). The 24 hour delivery service does not deliver on a Saturday or Sunday, please take this into consideration when placing your order.
If an order is placed on a Saturday or Sunday the order will then be dispatched on the next working day.
Courier Service Options
48 Hour Standard Delivery - Free (only delivered on working days)
24 Hours Delivery - £5.95
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Please take the dispatch time into consideration when buying during a UK Bank Holiday period. The Andrew James Warehouse does not dispatch items until the next working day.
Andrew James currently only offer delivery to UK mainland post codes. See our full delivery policy here.
You can return an item for a full refund within 30 days of receiving it.
Your item is also covered by a 2 year warranty, and we will replace any faulty items within this period.
However, spare parts such as Halogen Oven Bulbs, and consumable products such as Vacuum Sealer Bags are not covered by the 2 Year Warranty.
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180g Andrew James Gluten Free Fish Batter Mix
646 Andrew James Gluten Free Curry Sauce Mix
4 portions fresh white fish, skinned and deboned (e.g. Cod or Haddock)
800g Potatoes (washed)
4 tbsp. Rapeseed Oil
*1 tbsp. Fresh Thyme (chopped)
*1 tbsp. Fresh Oregano (chopped)
400g Frozen Peas
40g Butter (melted)
2 tbsp. White Wine Vinegar
*3 tsp. Fresh Tarragon (Chopped)
*3 tsp. Fresh Mint (Chopped)
*Optional for extra taste.
Chop the potatoes into chunky chips and leave to soak in cold water for 10 mins then drain.
Mix the chips with the rapeseed oil and herbs if they are being used.
Spread the chips on a baking tray and bake in the oven for 25 - 30 mins until cooked.
While the chips are cooking make your fish batter by combining the batter mix with 220mls of cold water. Stir until it is the consistency of single cream.
Coat each portion of fish in the batter then drop into a deep fat fryer and cook until golden.
For the peas, boil a pan of water. Add the frozen peas and bring back to the boil then simmer for 2 minutes.
Drain them well then add the butter, the rest of the herbs and the vinegar. Briefly blitz in a blender, food processor or by hand with a potato masher, making sure you retain some texture.
Finally, make your curry sauce by putting the gluten free curry sauce mix into a small saucepan and combining it with some of the remaining water to create a smooth, lump free paste. Add the rest of the water then bring to the boil, stirring continuously. Allow to simmer for a minute or two then pour into individual ramekins for serving.