Curry sauce

In Britain, curry sauce is a classic dip for chips, and it is also served with battered fish or sausages. You can spoon it over rice, or use it to coat cooked chicken and vegetables.

Soften finely chopped onion in oil, stir in curry powder for a minute, then add flour and gradually whisk in stock. Simmer for 10–15 minutes, stirring, until smooth; blend it if you want a very silky sauce.

Mix a teaspoon of cornflour with cold water to make a smooth paste, then stir it into gently simmering sauce. Give it a minute or two to thicken before adding more.

Cool leftover sauce promptly, cover it and refrigerate it for up to two days. Reheat it until steaming hot throughout, stirring so it warms evenly.

Yes. Freeze it in small airtight portions once cool, then thaw it in the fridge and reheat until steaming hot, stirring well. A sauce thickened with flour may separate slightly; whisk it as it reheats.

Not necessarily: the name covers many recipes. The British chip-shop version is usually a smooth, mildly spiced sauce for chips, while Indian-style curry sauces vary widely and are often made as the base for a curry.

Mushy peas, gravy or ketchup are familiar alternatives, though they taste quite different. For a similar warm, savoury topping, spoon over a thick onion-and-tomato sauce.