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Been drooling over that plate of benchmark curry n chips for days now!Rob
Hi NJI just use a cheap deep fat fryer, don't trust the temp gauge, where it says 160, I go for 180.Up to temp - chips in, close lid, to trap the moisture. Leave as is and cook for 4mins.Lift basket out of oil, shake, chips should have a bit colour, but be still hard.Important bit - leave the basket on the rest above the oil and cover with the half closed lidI usually use a dishcloth as a weight, to keep the hinged lid half closed.Let the chips sit there and soften for 5mins or until your finishing up cooking your curry.To finish, chips back in, no lid this time, cook in the hot oil for 3mins or until the chips start tobrown and crisp and importantly all float on the top of the oil.You will know there good by the look of them, or just test one by squeezing it between finger and thumb.N.B. The final 3min cooking needs your attention, many times I've been distracted and gone back to a basket ofcompletely browned chips, which is not good.cheers Chewy