Curry Mojo

Name: Curry Mojo
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (475 ml)
Cuisine: Latin
Ingredients: 3 large garlic cloves, chopped Garlic; about 1 chile (8 g) Scotch Bonnet; 2 Tbsp curry powder (30 ml) Curry Powder; about 4 scallions (60 g) Scallion; 3 Tbsp apple cider vinegar (45 ml) Cider Vinegar; ⅓ cup orange juice (80 ml) Orange Juice; ⅓ cup lime juice (80 ml) Lime Juice; ¾ cup roasted-garlic oil or olive oil (180 ml) Olive Oil

Independent adaptation of a publicly published Norman Van Aken recipe. Not affiliated with, sponsored by, or endorsed by Norman Van Aken.

MARINADE · GRILLED MEATS & SEAFOOD

A marinade for grilled meats & seafood.

Van Aken's curry mojo for grilled meat or seafood.

On the jar

CURRY MOJO

Method: shake
Yield: about 2 cups
Ingredients: 8
Jar batch: 0.65× recipe

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Ratio

OLIVE OIL 180 mlORANGE JUICE 80 mlLIME JUICE 80 mlCIDER VINEGAR 45 ml

Ingredients

Garlic3 large garlic cloves, chopped
Scotch Bonnetabout 1 chile (8 g)
Curry Powder2 Tbsp curry powder (30 ml)
Scallionabout 4 scallions (60 g)
Cider Vinegar3 Tbsp apple cider vinegar (45 ml)
Orange Juice⅓ cup orange juice (80 ml)
Lime Juice⅓ cup lime juice (80 ml)
Olive Oil¾ cup roasted-garlic oil or olive oil (180 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, ORANGE JUICE, LIME JUICE, CIDER VINEGAR.
Add by count: 4 SCALLIONS.
Season to finish: GARLIC (2 cloves), SCOTCH BONNET (¾ chile), CURRY POWDER (about 1 Tbsp).
Cap the jar and shake until emulsified.

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Keep this recipe

One recipe. Two nights of dinner.

You found this recipe once. On a PantryFlex jar it's printed in glass. The same pour marinates tonight's protein and doubles as a finishing sauce tomorrow, no extra measuring.

3 kitchens · 1 star · 2 national awards

Curry MojoNATIONAL AWARD WINNEROn the jar: CURRY MOJO
Classic Sour Orange MojoNATIONAL AWARD WINNEROn the jar: CLASSIC SOUR
Cuban MojoNATIONAL AWARD WINNEROn the jar: CUBAN MOJO
Adobo Chintextle-Miso-Aove★ STARRED KITCHENOn the jar: ADOBO

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Provenance

Norman Van Aken works in New World / Floribbean at Norman's; credentials include James Beard Best Chef: Southeast 1997 (Norman's).

Adapted from a Norman Van Aken recipe (Norman Van Aken / WLRN A Word On Food).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.65× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Norman Van Aken / WLRN A Word On Food (published as “Curry Mojo”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

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