Indian masala fries from The Curry Guy (too tasty!)

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There was already the cookbook The Curry Guy, packed with delicious Indian recipes, but in The Curry Guy Easy Dan Toombs (aka The Curry Guy) makes it very easy. He teaches you to prepare the tastiest Indian dishes, from aloo tikka chaat to shrimp curry. In addition, the book also contains vegetarian and gluten-free recipes.


For 4 people (or more as part of a multi-course menu):

  • 900 g frozen chips (preferably for deep-frying, but oven chips are also possible)
  • Rapeseed oil or other vegetable oil, for frying
  • 1 tsp chili powder
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • Salty

For the masala sauce:

  • 2 tbsp canola oil
  • 1 tbsp cumin seeds
  • 5 tbsp tomato relish or tomato chutney
  • 5 tbsp tomato ketchup
  • 1 tbsp sugar
  • ½ onion, finely chopped
  • 1 tbsp garlic-ginger paste (including grocery store, see page 7)

We can already share this recipe for divine masala fries. Delicious as a snack or supplemented with other Indian favorites such as saag in paneer or chicken tandoori.

Dan: “I love masala fries. Whether I serve them as a main course or, which I usually do, as a side dish, they are always a hit. Especially since I started using the recipe from my friend Alfarid ‘Billy’ Juma, owner of the Choma Grill House in Preston.

The recipe is very simple, but you have to follow the instructions carefully. It’s not for nothing that Billy’s masala fries are much talked about. This is real comfort food and I promise you that if you dip one fries in its special masala sauce, you won’t be able to stop. For convenience, I usually use frozen fries with a preference for fried fries, but you can also use oven fries.”

masala fries

masala fries

Make the sauce first. Heat the canola oil in a pan over medium heat. Add the cumin seeds to the hot oil and fry for about 30 seconds until the aroma is released.

Add the tomato relish 0f chutney and the ketchup and slowly bring to the boil. Stir in the sugar and cook for about 1 minute. Then add the finely chopped onion and the garlic-ginger paste and stir everything together. Season with some salt and remove from the heat while frying the fries.

Bake the fries as indicated on the package. Usually, takeaways use frozen chips that they fry. I recommend you do the same, but if you’d like less fat or less mess, oven fries are fine too.

Immediately sprinkle the fried fries with the chili powder, cumin powder, coriander powder and some salt. There is already some salt in the masala sauce, so don’t use too much.

Add the still hot chips to the sauce and stir so that all chips are coated with sauce. Serve as soon as possible, because if the fries are left in the sauce for too long, the crispy, sauce-covered fries will become soggy.

More Indian Recipes:

  • Grilled chicken with garam masala, pickled onion and mint oil
  • bhel puri (a crispy Indian salad)
  • Indian dhal with colorful carrots and tofu

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