Curry Powder Blend Seasoning

Our Curry Powder Blend Seasoning is extremely versatile, Leading with notes of roasted garlic, shallots, cumin, turmeric, coriander and fenugreek. This spice blend can be easily added to your already favorite dishes or become the star of the dish, a little flavor goes a long way!

Easy Uses:

  • Add to Greek yogurt for a quick veggie dish
  • Layer in to make your favorite curry pop
  • Use to roast poultry


Curried Tartar Dipping Sauce

Prep time: 5 minutes
Servings: 3–5 servings


  •  1/2 cup sour cream
  •  2 tablespoons prepared grated horseradish
  •  2 tablespoons mayo
  • 1/2 a juice lime
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • (OR use a premade tartar sauce and add spices below)
  • 2–3 tablespoons F+F Curry Powder Blend Seasoning


  1. Grate horseradish and add to a bowl with mayo, sour cream, and vinegar.
  2. Mix together until combined, season with salt and Curry Powder Blend Seasoning.
  3. Dip into fries, shrimp, on sandwiches, etc.

Curried Snack Crackers

Prep time: 10 minutes (overnight marinade)
Cook time: 5 minutes
Servings: 5–6 servings


  • 2 sleeves saltine crackers (4 oz)
  • 1/2 cup good olive oil
  • 1/2 cup Canola/avocado oil
  • 4 tablespoons F+F Curry Powder Blend Seasoning
  • 1–2 tablespoons red chili flakes (optional)
  • 1/4 cup brown sugar
  • 3 tablespoons F+F Vermont Maple Syrup


  1. Place all crackers into a Ziploc® bag.
  2. Whisk spices, sugar, F+F Vermont Maple Syrup, and oils into a bowl, making sure everything is evenly distributed.
  3. Pour spice mixture over crackers in Ziploc® bag to marinate, ideally overnight or at least 4 hours. The mixture will stick to the crackers and bag; make sure to gently roll the bag around to distribute to all crackers. You want to try and keep the crackers as whole as possible.
  4. Place on baking sheet lined with parchment paper, and bake at 350°F for 5 minutes. Let cool for 20 minutes before serving.

Curried Latkes

Prep time: 30 minutes
Cook time: 35 minutes
Servings: about 15 latkes


  • 20-oz. frozen grated hash browns or sweet potatoes
  • 2–3 tablespoons F+F Curry Powder Blend Seasoning
  • 2 tablespoons chopped or minced garlic
  • 1 tablespoon ginger
  • 1 cup flour
  • 1 cup onion
  • 2 large eggs
  • Canola/avocado oil for frying
  • Cheesecloth or dish towel for straining potatoes


  1. Defrost frozen potatoes completely. Wrap and press in either cheesecloth or a dish towel, draining as much water and liquid out of them as possible.
  2. Chop and sauté an onion just until translucent with some olive oil or butter, garlic, and ginger.
  3. Once potatoes are completely drained, place into a bowl and add in the flour, curried spices, and sautéed onion.
  4. Whisk together eggs, and then add to the potatoes mixture to incorporate.
  5. Potatoes should form together but not be too wet or sticky. Add more flour, if needed, to hold together, being careful to not overwork the potatoes .
  6. Scoop into 1–2 inch balls; once in a ball, pat down to form a disc and set aside.
  7. Use a large sauté pan with a lip; add Canola or avocado oil until about 1/4 inch deep. Bring oil to 350°F and fry the latkes on both sides until lightly brown. Once brown on both sides, remove and set aside. Lightly salt as needed.
  8. You may also cook in the oven at 400°F for 20–30 minutes, making sure to flip halfway through.
  9. Top with sour cream, cilantro and green onions.

Curry Chicken Salad

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 5 servings


  • 9-oz. chicken thighs (2–3 thighs)
  • 12-oz. chicken breasts (2 chicken breast)
  • 1/2 cup olive oil
  • 1/2 cup mayo
  • 1–3 tablespoons F+F Curry Powder Blend Seasoning (more for desired level of spiciness)
  • 1 tablespoon apple cider vinegar
  • 3 celery stems chopped
  • 1 sweet onion
  • 2 tart apples
  • 3/4 cup chopped cashews
  • 1 cup grapes (cut in half)
  • Salt + pepper to taste
  • 1/2 cup white wine
  • 2–3 bay leaves
  • Salt
  • Whole peppercorns


  1. Bring a salted pot of water to a simmer, and heavily season with salt and peppercorns. Add in white wine and bay leaves.
  2.  Add in the chicken breast and thighs, and poach until cooked all the way through, or until an internal temp of 165°F has been reached.
  3. Once finished, removed from poaching liquid, strain, and allow to cool for 5 minutes before pulling apart.
  4. While chicken cools, medium-dice the onion, apple, cashews, and celery. Once done, add to a mixing bowl.
  5. Whisk the mayo, vinegar, olive oil and F+F Curry Powder Blend Seasoning together.
  6. Medium-dice poached chicken, and add to bowl of chopped veggies and nuts. Pour mayo mixture over, and stir until evenly distributed.

Curry Mignonette

Prep time: 5 minutes


  • 1/2 small diced shallot (about 1/4 cup diced)
  • 1/2 cup white distilled vinegar
  • 1/4 cup apple cider vinegar
  • 1 green onion
  • Juice of 1/2 lime
  • 1 teaspoon honey
  • 2 stems cilantro, chopped
  • 1 teaspoon fresh ginger
  • 2 tablespoons F+F Curry Powder Blend Seasoning


  1. Combine apple cider, white distilled vinegar, and F+F Curry Powder Blend Seasoning into a bowl. Add in honey and lime juice, and whisk together.
  2. Small dice the shallot, green onion and cilantro, and add to vinegar bowl.
  3. Microplane ginger into vinegar mixture.

Curried Vegetable Yogurt Dip

Prep time: 10 minutes
Servings: about 10


  • 16-oz. sour cream
  • 32-oz. Greek yogurt (1–2%)
  • 1/4 cup whole milk
  • 3 tablespoons honey
  • 2–3 tablespoons of F+F Curry Powder Blend Seasoning
  • Salt and pepper


  1. Whisk together sour cream and Greek yogurt; slowly add in milk until it is smooth. (You can always add more milk if you’d like a thinner dip, or omit if you’d like a thicker consistency.)
  2. Add honey, F+F Curry Powder Blend Seasoning, and salt and pepper to taste.
  3. Serve as a dip with veggies, chips, pretzels, etc.

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