This supersimple Jamaican-style curry aioli is fantastic with salt cod fritters, but it would also be delicious with any seafood dish. Slideshow: Party Dip Recipes 

Adam Schop
December 2015

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Recipe Summary

total:
15 mins
Yield:
Makes 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small skillet, heat the vegetable oil. Add the scallions, ginger and garlic, season with a pinch each of salt and pepper and cook over moderately low heat, stirring, until the aromatics are softened, about 5 minutes. Add the curry powder and cook until fragrant and lightly toasted, about 1 minute. Scrape the seasonings into a small bowl and stir in the mayonnaise and cilantro. Season with salt and pepper and serve.

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Make Ahead

The curry aioli can be refrigerated for 4 days. Bring to room temperature before serving.

Notes

West Indian curry powder usually contains allspice, which Indian blends often don’t, and it’s usually quite yellow thanks to a large amount of turmeric. It’s available at spice shops and at kalustyans.com.