Madras Curry Dip for Fish/Seafood

This slightly sweet, golden sauce is ideal with pollock, cod, crab and scallops. All of the ingredients should be available at your local natural and organic food store.   

Prepare the sauce first. Then, use one of the techniques we’ve described this week to cook your fish: 

• Basic Preparation 
• Sautéing/Pan-Searing 
• Grilling 
• Roasting/Broiling 
• Steaming 
• Poaching  

Madras Curry Dip  

Makes about 1½ cups  

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

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

Recipe courtesy of the Alaska Seafood Marketing Institute

This entry was posted on Friday, September 26th, 2008 at 8:24 am and is filed under Organic, Organic Food Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.