Curry Lime Yogurt Dressing

Name: Curry Lime Yogurt Dressing
Prep time: 5 min
Total time: 5 min
Yield: 130 ml
Cuisine: Asian
Ingredients: 120 ml Yogurt; 15 ml Olive Oil; 5 ml Curry Powder; 5 ml Lime Juice; 1/4 teaspoon kosher salt, or to taste Salt; 1/4 teaspoon freshly ground black pepper, or to taste Pepper

Independent adaptation of a publicly published JJ Johnson & Alexander Smalls recipe. Not affiliated with, sponsored by, or endorsed by JJ Johnson & Alexander Smalls.

Curry Lime Yogurt from a national-award-winning chef.

Ratio

Yogurt 120 mlOlive Oil 15 mlCurry Powder 5 mlLime Juice 5 ml

Ingredients

Yogurt — 120 ml
Olive Oil — 15 ml
Curry Powder — 5 ml
Lime Juice — 5 ml
Salt — 1/4 teaspoon kosher salt, or to taste
Pepper — 1/4 teaspoon freshly ground black pepper, or to taste

Method

Pour to the lines in order (bottom → top): Yogurt, Olive Oil, Curry Powder, Lime Juice.
Add finishing notes: Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

JJ Johnson & Alexander Smalls is a cookbook author working in Afro-Asian-American / Harlem diaspora; recognized with James Beard Best American Cookbook 2019 (Between Harlem and Heaven).

Adapted from a JJ Johnson & Alexander Smalls recipe (Between Harlem and Heaven / Food52 authorized reprint).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Between Harlem and Heaven / Food52 authorized reprint (published as “Curry Lime Yogurt Dressing”). Full citation lives in Provenance.

Add to a jar