PANTRYFLEX

shake · marinade

NATIONAL AWARD WINNERPrep 5 min

Ridgewharf Curry Mojo

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

A savory marinade for chicken, pork, or salmon.

Ratio

Ratio by volume: Curry Powder 30 ml, Cider Vinegar 45 ml, Orange Juice 80 ml, Lime Juice 80 ml, Olive Oil 180 ml
Curry Powder 30 mlCider Vinegar 45 mlOrange Juice 80 mlLime Juice 80 mlOlive Oil 180 ml

Ingredients

  • Garlic — 3 large garlic cloves, chopped
  • Scotch Bonnet — 1 Scotch bonnet, minced (seeded)
  • Curry Powder — 2 Tbsp curry powder (30 ml)
  • Scallion — 6 scallions, chopped
  • Cider Vinegar — 3 Tbsp apple cider vinegar (45 ml)
  • Orange Juice — ⅓ cup orange juice (80 ml)
  • Lime Juice — ⅓ cup lime juice (80 ml)
  • Olive Oil — ¾ cup roasted-garlic oil or olive oil (180 ml)

Method

  1. Pour to the lines in order (bottom → top): Curry Powder, Cider Vinegar, Orange Juice, Lime Juice, Olive Oil.
  2. Add finishing notes: Garlic, Scotch Bonnet, Scallion.
  3. Cap the jar and shake until emulsified.

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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).

Originally published as Curry Mojo.

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

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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 follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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.

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