Madras Curry Dip Recipes

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CURRY DIP



Curry Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 2h5m

Yield 2 cups

Number Of Ingredients 11

2 cups whole milk yogurt
1 tablespoon vegetable oil, like soy, peanut, or corn
1 large clove garlic, minced
1 tablespoon Madras curry powder
1/2 cup prepared mayonnaise
2 tablespoons sweet mango chutney, finely chopped
1 scallion (white and green), thinly sliced
2 dashes hot sauce, or to taste
1 teaspoon freshly squeezed lime juice
1 tablespoon finely chopped fresh coriander (cilantro)
Kosher salt and freshly ground pepper

Steps:

  • Drain the yogurt in a coffee filter or cheese cloth-lined sieve, set over a bowl, until thickened to about 1 cup, about 2 hours.
  • Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry and cook, stirring, until fragrant about 30 seconds more. Set aside to cool.
  • In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander.
  • Season with salt and pepper, to taste. Serve with vegetables, crackers, or chips.

MADRAS CURRY DIP



Madras Curry Dip image

"Classic ingredients from India cuisine season this slightly sweet, golden sauce, making it ideal to pair with Alaska pollock, cod, crab and scallops". From Alaska Seafood.

Provided by CJAY8248

Categories     Sauces

Time 8m

Yield 1 1/2 cups, 6-8 serving(s)

Number Of Ingredients 8

1 cup plain Greek yogurt
3 tablespoons fresh lime juice (about 1 lime)
1 tablespoon curry powder
2 -3 tablespoons mango chutney
1 teaspoon garlic, minced
2 -3 tablespoons fresh cilantro, chopped
1 green onion, sliced
1/2 teaspoon hot pepper sauce (or to taste)

Steps:

  • Whisk the yogurt, lime juice, and curry powder together in a small bowl. Stir in the chutney, garlic, cilantro, green onion and hot sauce until blended. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 6.8, Fat 0.2, Sodium 11.7, Carbohydrate 1.6, Fiber 0.5, Sugar 0.2, Protein 0.2

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