Dippin' Bombay Currywurst

0 Ratings
Servings 10 persons
Dippin Bombay Currywurst


  • Oil for frying
  • 2 Shallots, finely chopped
  • 100ml Vegetable stock
  • 700g Tomato ketchup
  • 3Tbs Madras curry powder
  • 1½ Tbs Honey
  • ½ tsp Sweet paprika
  • 2 Pinches of smoked salt
  • 200g Greek yoghurt
  • Flat leaf parsley, finely chopped
  • 2kg Lamb Weston Potato Dippers
  • 10 Bratwurst, cooked and coarsely grated


Try this diptastic dish if you like sweet, spice and crunch!

  1. Heat some oil in a pan and sweat the shallots until translucent
  2. Deglaze with the vegetable stock and add the ketchup.  Turn up the heat and stir until well blended.  Add the curry powder, honey, paprika and smoked salt.  Keep warm until needed
  3. Stir the yoghurt until smooth, add the parsley, set aside
  4. Fry the Potato Dippers according to the pack instructions then arrange on a plate
  5. Briefly fry the grated bratwurst
  6. To assemble, top the dippers with the curry sauce, then the grated bratwurst and serve with the parsley yoghurt for dipping