Fish and chips with no-waste shell curry sauce

Upgrade your Friday night fish and chips with a very special curry sauce. Using leftover crustacean shells to make a stock, then enriching it with cream and butter gives an intense sauce any fancy French restaurant would be proud of – never mind your local chippy.

For more delicious no-waste ideas, try our fish scrap croquettes and crispy fish skin crackling.

  • Serves 2
  • Hands-on time 50 min. Oven time 30-35 min, plus simmering time 1 hour 20 min

Nutrition

Calories
1,065kcals
Fat
50g (22g saturated)
Protein
50g
Carbohydrates
87g (11g sugars)
Fibre
14g
Salt
1g

delicious. tips

  1. You can prep the shell sauce the day before. Once reduced, cool, then chill. Warm through in a pan, then add the butter when you’re ready to serve. You could also freeze it at this stage.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine