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Recette trempette au curry, Maison Orphée

Curry Dip

Preparation time : 10 minutes
Yield 1 small jar

This sweet, curry-scented dip stands out from the crowd with its pleasant blend of spices. You'll be amazed at its versatility and delicious taste!


Curry Dip

Curry paste

  • 2 tbsp (30 ml) coriander seeds
  • 1 tbsp (15 ml) cumin seeds
  • 1 tbsp (15 ml) ground black pepper
  • 1 tbsp (15 ml) ground nutmeg
  • 4 Small Chili Peppers
  • 4 shallots, chopped
  • 1 tbsp (15 mL) Toasted Sesame Oil
  • 2 tbsp (30 mL) extra virgin olive oil with pepper
  • 4 cloves of garlic
  • 1 tbsp (15 mL) of Fleur de sel
  • 1 tbsp (15 ml) turmeric
  • 1 tbsp (15 ml) paprika


  1. Lightly heat the coriander and cumin seeds in a pan until dry.
  2. Allow to cool and then pass through a mortar. Set aside.
  3. Blend curry paste ingredients in food processor until they form a paste. Place in a small Riviera jar.
  4. Mix the ingredients of the dip in order to obtain a homogeneous preparation.
  5. Put the dip in a small Riviera petit pot.



The dip can be stored in the refrigerator for 4 days, and the curry paste in the freezer. It can be tasted with raw vegetables and tortilla chips, or served as fondue sauce.

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