Yogurt Curry Sauce Recipes

CURRIED YOGURT SAUCE

Steps:

• In a blender or small food processor blend together 1/2 cup of the yogurt, the chutney, and the lime juice until the mixture is smooth, transfer the mixture to a bowl, and whisk in the remaining 1/4 cup yogurt, the mayonnaise, the curry powder, the 2 tablespoons onion, and salt and pepper to taste. Chill the sauce, covered, for at least 8 hours and up to 3 days. Transfer the sauce to a serving dish and sprinkle it with the additional onion.

YOGURT CURRY SAUCE

Steps:

• Heat oil in small skillet over medium-high heat. Add shallot and cook about 2 min. Stir in curry powder and pepper flakes, cook 1 minute. Remove from heat and whisk in remaining ingredients. Serve with roasted vegetables.

CURRY-LIME YOGURT

Steps:

• In medium bowl, whisk together all ingredients. Season with salt and freshly ground black pepper. Taste and add more lime juice if desired.

CURRIED YOGURT MARINADE FOR CHICKEN

Steps:

• Mix yogurt, curry powder, salt, and pepper together in a zip-top bag.

SALMON WITH YOGURT-CURRY SAUCE

Steps:

• If yogurt is very thin, put it in a cheesecloth-lined strainer over a bowl. Cut cucumber in half lengthwise and scoop out seeds. Chop flesh, sprinkle it with salt and put in a strainer over a bowl.
• If making spice mix (see note), combine all spices in a skillet and toast over medium heat until fragrant, about 2 minutes. Grind to a coarse powder in a spice mill.
• Put a skillet over medium heat; if it is other than nonstick, add oil. Season fish with salt and pepper and add it to pan; raise heat to medium high. Combine cucumber with yogurt and one tablespoon of spice mix in a bowl; taste and adjust seasoning.
• After salmon has cooked for 4 minutes, turn it and cook on other side another 2 to 5 minutes. Serve, browned side up, with sauce and lime on the side.