Madras Curry Dressing

Perfect as a dip for crudités or a spread on sandwiches, this dressing balances the sweetness of dried fruits with the complexity of Indian spices and light chili “heat.”

Yields about 1 ½ cups

INGREDIENTS:

• 1 tablespoon oil
• 1 small red onion, finely chopped
• 2 tablespoons chopped red bell pepper
• 1 teaspoon finely chopped and seeded jalapeño pepper
• 2 tablespoons Madras curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 tablespoon raisins, soaked in ½ cup warm water
• ½ teaspoon cayenne pepper (optional)
• Juice of 1 lime (about 2 tablespoons)
• 1 cup mayonnaise
• 2 tablespoons chopped cilantro
• Salt and pepper to taste

INSTRUCTIONS:

1. In a small skillet, heat oil over medium heat for 1 minute. Add onion, bell pepper, and jalapeño. Cook until the onion is translucent, about 2 minutes; add curry powder, coriander, and turmeric. Cook for 4 minutes more, stirring with a wooden spoon. Some of the spices may stick—this is not a problem. Remove from heat; allow to cool for a few minutes. Drain the raisins.
2. In the bowl of a food processor, combine the onion mixture, raisins, and cayenne pepper. Pulse until smooth, scraping the sides of the bowl frequently. Add half of the lime juice and the mayonnaise. Pulse to combine, then stir in cilantro. Adjust seasoning with salt, pepper, and remaining lime juice. This dressing can be made up to 1 week in advance.

TIPS:

• Adjust the Heat: The amount of cayenne pepper used can be adjusted to control the spiciness of the dressing. Add more if you prefer it hotter or omit it for a milder flavor.
• Soak Raisins for Plumpness: Soaking raisins in warm water helps to plump them up and make them more tender before adding them to the dressing. Drain them well before using.
• Customize to Taste: Taste the dressing as you go and adjust the seasoning to your preference. You can add more lime juice for acidity or salt and pepper for seasoning.
• Consistency: If you prefer a thinner dressing, you can add a small amount of water, lime juice, or yogurt to achieve the desired consistency.
• Make Ahead: This dressing can be made up to a week in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld and develop over time.
• Versatile Usage: Besides being a dip or sandwich spread, consider using this dressing as a marinade for grilled chicken or vegetables or as a drizzle over roasted potatoes for added flavor.

Enjoy experimenting with this Madras Curry Dressing and incorporating it into your favorite dishes!