Recipe: Semi-Homemade Restaurant-Style Curry Fries
A handful of Houston restaurants, including Lowbrow and Ambrosia, offer some type of curry fries (or wedges or chips) on their menu. To save a few dollars and the inevitably embarrassment you'll feel after dripping masala on your shirt ("Why, why, did I wear white?"), make your own version at home customized to your preferences. And then eat them as sloppily as you like without shame.
First, procure your potato wedges, as thick or as thin as you like. Those who are not paranoid about third-degree burns and have large quantities of spuds and oil on hand should consider making their own. For the rest of us, Sandra Lee included, that means selecting one of the many more-than-respectable supermarket varieties.
Second, select your base sauce. "Curry" is an incredibly nonspecific placeholder term for hundreds of different South Asian sauces invented by the feckless Brits aggressive enough to colonize but too lazy to recognize the culinary nuances of the cultures they were hijacking. Hence, the great range of ingredients and spices in jars of "curry" at the market. Read labels, do some research, and determine what and how much vegetables, seasonings, and fat (in the form of ghee or cream) you want.
Third, choose a few additional toppings to crumble, sprinkle, and/or dust over your curry fries. Cheese is more than acceptable if not requisite though what kind is up to user discretion. If, however, you select cheese curds, be wary of guests mistaking your curry fries for poutine.
To balance the cream and soft textures of other toppings, consider adding some botanical notes to your curry fries via sliced onions or peppers. Herbs such as rosemary, dill, or cilantro can provide additional dimensions of flavor, though go easy lest you overwhelm the taste of the curry you've chosen.
Notably absent from the topping suggestions above is any mention of meat. Anything more than a bit of bacon, I think, is too much distraction from the stars of the show: potatoes and curry.
Not sharing your curry fries with a romantic companion? Blue cheese, minced garlic, onions, and korma sauce will leave you stinky, sweaty, but oh so satisfied.
Regardless of how you construct your curry fries, pair them with many, many napkins and maybe a fork.
Get the Food & Drink Newsletter
Our weekly guide to Houston dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.