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Curry Dip

post #1 of 10
Thread Starter 
I was at a barbeque over the summer where I had a curry dip with raw veggies. I wanted to make it for a pot luck at the end of the summer but none of the recipes online match what she told me. I was told that it was just mayo, curry powder and chili sauce, but I don't know proportions, and like I said, can't find anything similar online. It could be hard to do it by taste as you should let it sit overnight for the flavor to develop. Anyone ever made this?
post #2 of 10
Not sure about the ingredients you mentioned but here is a really good curry dip that is great for veggie's, nana or pita bread or even corn chips.

In a food processor mix
2 packages of cream cheese
1/3 cup coconut milk
1/2 cup chopped green onions
1/2 cup finely chopped red pepper.
1 1/2 teaspoons curry powder
1 teaspoon of garlic powder
2 teaspoons of tandori paste
1/4 teaspoon cayenne pepper..


Depending on which type of curry you use you can make it hot or mild.
post #3 of 10
I haven't made such a thing, but it sounds worth giving a go.

Since I didn't experience the original, I don't know what balance of mayo and chili sauce is correct, but that part you should be able to do by feel. I'd start with a cup of mayo and add chili sauce by the tablespoon until you have the basic colour/consistency you remember/like.

And then, given that the primary flavour of the finished product is curry, I'd add a couple of teaspoons of curry powder right off the top, and see how prominent it is. If it's close, I'd stop there, on the premise that letting it sit and develop the flavour would probably take it the rest of the way. You could probably adjust then, and be pretty good. If the first addition is clearly not enough, I'd add in increments of a teaspoon, until it's close enough to let it go the rest of the way on its own. At that point, it's all personal taste anyway, and even if you had the exact recipe, you might end up making your own adjustments.

I think I may have to give this a go.
post #4 of 10
Thread Starter 
Quote:
Originally Posted by rapunzel47 View Post
I haven't made such a thing, but it sounds worth giving a go.

Since I didn't experience the original, I don't know what balance of mayo and chili sauce is correct, but that part you should be able to do by feel. I'd start with a cup of mayo and add chili sauce by the tablespoon until you have the basic colour/consistency you remember/like.

And then, given that the primary flavour of the finished product is curry, I'd add a couple of teaspoons of curry powder right off the top, and see how prominent it is. If it's close, I'd stop there, on the premise that letting it sit and develop the flavour would probably take it the rest of the way. You could probably adjust then, and be pretty good. If the first addition is clearly not enough, I'd add in increments of a teaspoon, until it's close enough to let it go the rest of the way on its own. At that point, it's all personal taste anyway, and even if you had the exact recipe, you might end up making your own adjustments.

I think I may have to give this a go.


Before you do, with only 1 cup of mayo I'd start off with a teaspoon of curry. Just a warning because I think a few tablespoons will be overbearing. I won't be making this for a couple weeks yet, but if you try it out let me know!
post #5 of 10
Oh, that sounds delicious! I may just have to experiment with that, and I DO have all the ingredients. Question...doesn't curry powered come in different strengths? I have some I use for curry chicken but it's not real hot. Would that still work?
post #6 of 10
Quote:
Originally Posted by whiteforest View Post
Before you do, with only 1 cup of mayo I'd start off with a teaspoon of curry. Just a warning because I think a few tablespoons will be overbearing. I won't be making this for a couple weeks yet, but if you try it out let me know!
I did say a couple of teaspoons to start for the curry, not tablespoons. For myself, I might even go so far as a tablespoon to start, since I do use curry powder often and like its bite, and I find that especially in combination with tomato based things (chili sauce) you often do want more than you think.

Anyway, that is definitely a matter of personal taste, and it's always better to start cautiously, and add more if necessary, so go with what makes sense to you.
post #7 of 10
ooo I just bought some curry powder, love the stuff

I am going to mix it with greek style yogurt (thicker) and some green onions. My other love is Crystal hot sauce, and thinging about mixing them?

Hope your tuns out great, an cucumbers are great to dip in curries!
post #8 of 10
yummy - sounds good.
post #9 of 10
Personally I wouldn't use Mayo for a curry dip. I would use plain yogurt, or sour cream.

It's not really hard to make. I do put more than 3 ingredients into mine though.

plain yogurt
curry
salsa
worchestershire sauce
white horseradish (I put this in a lot of things)
garlic
salt and pepper to taste.


But if you have your heart set on just those 3, use this one. Substitute the chili sauce for the lemon, onion and bell pepper.

http://www.foodnetwork.com/recipes/p...ipe/index.html
post #10 of 10
Thread Starter 
The recipe I had wasn't hot at all.

I would love to try the other recipe sometime, but we're totally strapped for cash and time, so if I can just get away with the simple recipe I won't even need to go grocery shopping.


Oh, and sorry rapunzel, I misread.
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