Originally I started out making Curry Catsup for Curry Garlic Fries but that was delayed. Luckily the catsup lasts a couple of weeks in the fridge and I managed to save a little for this experiment.
I can’t comment on a national trend but curry fries are popping up all over the place in Houston as bar food and even as appetizers in shmancier venues. If they pop up in your neck of the woods, I recommend giving them a go; even better you can try this rendition at home.
- 2 Large Potatoes, about 2 lb
- 2T Curry Powder
- 2 T Olive Oil
- 1 T Garlic, microplaned
- 1 t Salt
- 1 t Ground Black Pepper
- Ice Bath
Cut the potatoes into strips, about 1/2″ thick and about 3/4″ wide. You could also do wedges or cubes. Boil up a big pot of salted water, add potatoes and cook for a about 3-4 minutes. Remove potatoes and immediately plunge into an ice bath (big bowl of water half filled with ice). This will stop the potatoes from cooking further. Remove potatoes from ice bath onto a kitchen towel covered with paper towels.You want them to dry out a little but not completely.
In a small bowl mix the curry, salt, pepper garlic and oil into a paste. With a paper towel, pat dry the potatoes then take them one at a time and rub with the curry paste, wiping most of the paste off but leaving bits here and there. Place the curried potatoes on a roasting pan in a single layer, then bake at 425 for 10 minutes on each side, more if you want them crunchier. You could also crank the oven up to broil for another minute or two to create a crust.
Endless possibilities here but I served them up with some Curry Catsup and Raita.
Tasting Post Mortem
I loved these. I tried them without any sauce and they were good, the garlic dominating the flavour but the curry coming in to add an appealing depth and colour. The Curry Catsup adds even more depth to the flavour with its fiery heat and vinegary overtones. The Raita soothed the heat from the Curry Catsup and added a distinct richness. Definitely not your typical fries and catsup experience but this was exactly what I wanted.
This week I’ve been doing vegetarian lunches and these have been a great pairing with cardamom carrots, chili roasted green beans and cumin-coriander chickpeas.