Loaded Korma Fries

Super simple
Super simple
Super simple
Super simple
0:30 m

Chips and Curry Sauce is arguably the best combo there is, but we've gone one better with our Loaded Korma Fries. This saucy little number leaves the regular chip shop classic in the dust, offering an elevated twist on a beloved favourite. Crispy air-fried wedges topped with a creamy korma sauce and finished with diced onion, sliced jalapeño and fresh coriander. This moreish plate of comfort is better than anything you’ll get at your local.

Start cooking ➞




For the Fries

<item-todo-done>500g potatoes<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>½ tsp black pepper<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done>

For the Korma Sauce

<item-todo-done>100g cashews<item-todo-done><item-todo-done>1 x 400g can of coconut milk<item-todo-done><item-todo-done>100ml water<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2cm piece of fresh ginger<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>1 tbsp curry powder<item-todo-done><item-todo-done>1 tsp ground turmeric<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>1 lime<item-todo-done>

To Serve

<item-todo-done>½ onion<item-todo-done><item-todo-done>1 green chilli<item-todo-done><item-todo-done>10g fresh coriander<item-todo-done>

Before you start

Oven or air fryer 190C | Baking tray lined with baking paper | Soak cashews in boiling water for 15 minutes

Cook the fries

  • Slice the potatoes, skin on into wedges and place on the baking tray
  • Drizzle over the olive oil, garlic powder, smoked paprika, salt and pepper
  • Mix to coat the potatoes and spread them out in one layer on the tray
  • Bake for 40 mins or place in the air fryer for 20 minutes, turning half way until cooked through and golden

Prep the veg

  • Peel and dice the onion
  • Soak the cashews for 15 minutes in boiling water
  • Peel and mince the garlic and ginger
  • Finely slice the green chilli
  • Pick the coriander leaves and roughly chop

Make the korma sauce

  • Drain the cashews and place in a blender with the coconut milk and water
  • Blend until smooth
  • Heat the olive oil in a frying pan over a medium heat
  • Add the garlic and ginger and cook for 2 minutes, then add the curry powder, turmeric and cumin with 2 tbsp of water and toast for 1 minute until fragrant
  • Stir through the coconut cashew cream and bring to a simmer to warm through
  • Squeeze in the lime and taste to season with salt and pepper

Load up the fries

  • Transfer the fries to a plate
  • Spoon over the korma sauce and top with the diced onion, green chilli and coriander
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