Many visitors leave Dublin with a few bags of a mysterious amber condiment in their suitcases: the famous Irish curry sauce! The undisputed star of local takeaways, this original sauce (called“Irish curry sauce” in English), different from the classic Indian sauce, is well worth a look. A short history and recipe of an Irish culinary icon that’s a must-try!
Irish curry sauce is a variation on the Indian recipe – © barmalini
Let’s face it: there’s nothing typically Irish about curry. To find its origins, we need to go back to the 19th century and the English colonial era.
British soldiers returning from India brought the curry tradition with them. Thus was born in London a famous “curry row” which later inspired Dublin chefs.
It was after the Second World War that the sauce took root in Dublin. In a very conservative country at the time, many Chinese and Indian chefs chose Dublin as a place to settle freely. These enterprising immigrants quickly introduced Dubliners to the flavors of their cuisines.
Among them, a certain Ahmed Ali created the first curry sauce in the 50s, inspired by London’s Indian restaurants. His recipe, based on peppers, apples, onions, garlic and spices, still inspires the “dublin curry sauce” we enjoy today!
Now an integral part of fish and chips and other takeaways, this uniquely flavored condiment has become one of the culinary emblems of the Irish capital. Every self-respecting takeaway has its own recipe for Irish curry sauce for regulars.
Even the famous Leo Burdock, a century-old bistro in a working-class neighborhood, has added its own personal touch. The aura of this exotic, yet Irish, sauce!
The traditional way to use Irish curry sauce is as a dip for the famous Irish fish and chips.
The sauce goes perfectly with fried breaded fish (cod, haddock…) and fresh, crispy French fries. It enhances this traditional Irish dish by adding a touch of spice.
You can either dip your fish and French fries directly into the sauce, or pour the curry sauce generously over the fish and French fries.
You’ll find this takeaway sauce in all chip shops, where it is available either in sachets or in small trays. Convenient for a snack on the go!
The Irish also like to innovate by accompanying other meats or vegetables with their beloved curry sauce: fried chicken, shrimp, rice, cauliflower… it’s up to you to try out the combinations!
Irish curry sauce is distinguished by its sweet notes and creamy texture. This sauce is a departure from the Indian version, being sweeter, less rich in vegetables and less spicy than the original.
The characteristic taste of curry is evident, with Madras curry dominating. This curry of Indian origin brings a rich flavor with character.
The sauce is spicy but not too strong. The spices used, such as curry, chilli and pepper, create a pleasant, light burn on the palate.
The creaminess is enhanced by the addition of milk or cream and apple pieces. This softens the sharp flavors and gives them roundness. The smooth, creamy texture is very distinctive.
Hints of onion and garlic add freshness. The result is a subtle blend of aromas.
A hint of tartness can be added with apples. It balances and enhances the flavours.
The sweet-salty aftertaste is very pleasant in the mouth, thanks to the combination with the French fries.
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