Curry dip is a dip most often used as an accompaniment to raw vegetables and celery sticks. The curry dip makes the vegetables appetizing and savory. Curry powder is the main flavoring agent in the curry dip along with seasonings of choice. The curry dip popularly uses mayonnaise as the base with salt, pepper and Tabasco sauce along with dry mustard. Chopped onions are often mixed into the curry dip to give it some texture. The curry dip may be made spicier with the use of red pepper flakes or chopped chilies.
Curry Dip is basically a South African flavoured dip prepared using a combination of certain typically African constituents. Special ingredients such as Malawi curry powder, commercial salsa, minced garlic, and Worcestershire sauce in specific quantities may be used in this dip. Certain herbs and spices may also be employed in the preparation of the Curry dip. This may be used as an accompaniment to breads and as dips to have with fritters and other African Appetizers and snacks.
The Cape Malay community residing in Cape Town, South Africa, boasts of a history that dates back to the early 17th Century. It has its origins firmly entrenched in the South-eastern regions of Asia. Centuries of experimentation and fusion have resulted in mild, subtle, sweet, and flavour-intense curries and dips that have an aromatic fragrance.
Ingredients and Preparation
The Curry dip is quite simple and quick to make. However, it is best prepared in advance and then refrigerated overnight to allow the flavours to mingle and develop with time. The texture, appearance and preparation are quite similar to hummus.
Mild Cape Malay Curry Dip is prepared using fat-free plain Greek yogurt, fresh ground fenugreek, cumin, turmeric, coriander, cardamom, black pepper, mustard powders with a pinch of ground cloves, with salt and olive oil as the main ingredients.
Optionally, Malawi curry powder, commercial salsa, minced garlic, and Worcestershire sauce, in specific quantities, can be blended with yoghurt to produce the Curry dip.
All ingredients need to be stirred together till well combined to produce a homogenous mixture. This blend is then covered and refrigerated for a minimum of two hours or preferably overnight before use. This Curry Dip may be served garnished with some fresh herbs, if desired.
The curry dip can be served along with potato/cassava/yam chips, fries, crackers or snacks like akkra, boiled cassava among others.
A serving size of 2 Tablespoons provides-
Calories 44, Carbohydrate 7g, Fat 1g, Cholesterol 2mg, Protein 3g, Dietary Fiber 1g, Sodium 35mg, and Potassium 173mg.
• The Curry dip can be served along with fresh crunchy vegetable sticks like carrots, beetroot, cucumber and cherry tomatoes. This adds great value to the item providing vitamins, minerals and anti-oxidant nutrients. Instead of high fat fried snacks this would be a more healthy low fat, low cholesterol, low sodium option, suited for persons who wish to lose weight, or suffer from diabetes, elevated cholesterol and blood pressure concerns.
• A whole wheat flatbread with boiled, spiced red kidney beans and some lettuce, tomato, cabbage, onion strips with the curry dip spread on top, some added herbs, can be formed into a roll. This would result in a satiating, nutrient- rich, protein and fibre full meal.