Spicy Curry Aioli Food

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SPICY CURRY AIOLI



Spicy Curry Aioli image

This is another variation of my basic aioli recipe. While we enjoy this on just about everything, this aioli does well with kabobs and grilled foods... If you enjoy this, please also try my spicy chili and saffron aioli recipes for a different twist... A couple of notes with respect to ingredients. Please consider using Hellman's original mayonnaise when making this recipe - avoid using Kraft, Miracle Whip, and sweet mayonnaises at all costs. If you use a low fat mayo, I also recommend Hellman's. Another important note, this recipe is designed for asian-style madras curry powder. There are as many different types of curries as there are cuisines (maybe even more). My favorite is found at the asian market and is the staple ingredient for Vietnamese and some Thai yellow curries. Although Madras is a city in India and can lay claim to the name, even Indian Madras curry powder tastes very different than the one found in Viet/Thai markets. If you need a photo example of the madras curry powder (called Cari or Kari) that I use to assist you in your shopping adventures, z-mail me.

Provided by jpknight22

Categories     Sauces

Time 10m

Yield 1 1/4 cups, 10-12 serving(s)

Number Of Ingredients 5

1 cup mayonnaise
1 1/2 tablespoons lemon juice (fresh)
2 -3 garlic cloves, pressed
1/2-3/4 tablespoon Madras curry powder
1 pinch cayenne pepper (sprinkled on top to garnish)

Steps:

  • Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
  • Add pressed garlic and curry powder and continue to mix once again until uniform in texture.
  • Serve aioli in a small ramekin, bowl, or directly on top of food and garnish with a sprinkle of cayenne pepper. Serve cool to slightly below room temperature.

Nutrition Facts : Calories 94.2, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 167.4, Carbohydrate 6.2, Fiber 0.1, Sugar 1.6, Protein 0.3

WEST INDIES FISH CAKES WITH CURRY AIOLI



West Indies Fish Cakes With Curry Aioli image

The light, slightly crispy fish cakes can be a welcome change to any Caribbean meal. Use the accompaning curry aioli (lots of garlic flavor there!) with it or use your favorite tartar sauce. Note: if using salt cod, you will have to soak that for several days in water, changing out the water about every 6 hours until the saltiness goes away (refrigerated). Then you will need to remove any bones, skin and cartilage if they are present, before boiling and flaking your fish. Enjoy!

Provided by PalatablePastime

Categories     Caribbean

Time 27m

Yield 12 fish cakes, 4-6 serving(s)

Number Of Ingredients 16

2 cups boiled cleaned and flaked salt cod fish (or may use 2 cups leftover cooked flaked light firm fish)
1 1/2 cups all-purpose flour
3 scallions, chopped
5 cloves garlic, minced
2 large eggs
1 teaspoon curry powder (Jamaican style preferred)
1/2 teaspoon cayenne pepper
1 tablespoon baking powder
1 cup water
oil (for shallow frying; as needed)
lemon slice, for garnish (optional)
1 cup mayonnaise
1/2 teaspoon cayenne pepper
2 teaspoons curry powder (Jamaican style preferred)
2 teaspoons fresh lemon juice
6 cloves garlic, minced (or more)

Steps:

  • You can prepare the aioli in advance if you wish (just keep it refrigerated).
  • Place all ingredients for the curry aioli in a food processor or blender and puree until smooth and creamy; set aside.
  • Mix all ingredients for fish cakes together (except oil and lemon slices) in a mixing bowl until blended.
  • Adjust water or flour, if necessary, to achieve a consistency similar to pancake batter (or just a tad thicker).
  • Heat 1-2 inches cooking oil in a large skillet until hot.
  • Spoon or drop approximately 1/4 cup fish cake batter into hot oil and cook about 2-3 minutes per side or until golden, puffy, and firm.
  • Do not overcrowd pan.
  • Drain fish cakes on paper toweling.
  • Serve fish cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.

Nutrition Facts : Calories 460, Fat 22.8, SaturatedFat 3.8, Cholesterol 108.3, Sodium 732.4, Carbohydrate 55.7, Fiber 2.4, Sugar 4.5, Protein 9.5

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