Curry Dipping Sauce
Curry isn't just known to India. Here's a great spicy sauce perfect for dipping french fries and potato wedges.
- 3 tbsp of curry powder
- 1 tsp of onion powder
- 1 tsp of garlic
- 1/4 tsp of cinnamon
- 1/4 tsp of paprika
- 1/4 tsp of ginger
- 1/2 tsp of sugar
- 1/4 tsp of cumin
- 1/4 tsp of cayenne pepper
- 2 tbsp of plain nonfat yogurt
- 3 tbsp of tomato paste
- 2 tbsp of olive oil or canola oil
- 1/2 cup of water
- Combine all the dry ingredients in a bowl.
- Add the yogurt, tomato paste, and oil
- Stir until the mixture becomes a thick paste.
- Slowly add the water and stir until you reach your desired thickness or thinness.
- Cover and leave in the refrigerator for a few hours or overnight.
Be sure to taste test as you go. Even better is to test it with a bland cracker or a potato if you cooked them already. Adjust ingredients as you see fit. Your goal is a slightly sweet, but spicy sauce that leaves a little tingle in your mouth as an afterthought, and the curry flavor all over your palette.
Like the tartar sauce, it’s important to let the sauce sit in the refrigerator for a few hours to let the different flavors meld together. The day I made the dish I thought the sauce was “ok”, but then tasting the sauce the next day showed me it was perfect.
Some will grind up apple in a food processor and add it in, others will use chicken broth as opposed to water. It’s up to you. Just bear in mind the apple will sweeten things and the broth will add more salt to the flavor.