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

1/2 cup sour cream 
2 Tbsp prepared grated horseradish 
2 Tbsp mayo 
Juice of 1/2 lime
1 tsp apple cider vinegar 
1/4 tsp salt
(OR use a premade tartar sauce and 
add spices below)
2-3 TBL curry powder
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.
3.	Dip into fries, shrimp, on sandwiches, etc. 


Curried Snack Crackers

2 sleeves of saltine crackers (4 oz)
½ cup good Olive oil 
½ cup Canola/avocado oil 
4 TBL of F+F curry seasoning 
1-2 TBL Red chili flakes (optional)
¼ c Brown sugar
3 TBL Maple syrup  

1.	Place all crackers into a Ziploc bag. 
2.	Whisk spices, sugar, 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 with lined parchment paper and bake at 350 for 5 minutes. 
	Let cool for 20 minutes before serving.


Curried Latkes

1 20oz Frozen grated hash browns or sweet potatoes
2-3 TBL finch + fennel Curried powder 
2 TBL of chopped or minced Garlic
1 TBL ginger 
1 cup Flour 
1 cup Onion 
2 large Eggs 

Additional  ingredients:
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, the 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 ¼ inch deep. Bring oil to 350 and fry the latke’s 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 for 20-30 minutes, making sure to flip halfway through.
9.	Top with sour cream, cilantro and green onions.


Curry Chicken Salad

9 oz Chicken thighs (2-3 thighs)
12 oz Chicken breasts (2 chicken breast)
½ cup olive oil 
½ cup of mayo 
1-3 TBL Finch + Fennel curry powder 
(more for desired level of spiciness)
1 TBL of apple cider vinegar
3 celery stems chopped
1 sweet onion 
2 tart apples 
¾ c Cashews chopped  
1 cup of grapes (cut in half)
Salt + Pepper to taste

½ cup White wine
2-3 Bay leaves 
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 has been reached. Remove and strain from water.
3.	Once finished removed from poaching liquid 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 curry powder together 
6.	Medium dice poached chicken and add to bowl of chopped veggies and nuts, pour over mayo mixture until evenly distributed


Curry Migonette

½ small Diced shallot (about ¼ cup diced)
½ cup White distilled vinegar
¼ cup Apple cider vinegar 
1 Green onion 
½ juice of lime 
1 TS honey 
2 stems of chopped Cilantro 
1 TS Fresh Ginger 
2 TBL of F+F curry powder blend 

1.	Combine Apple cider vinegar, white distilled vinegar and curry powder 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

Serves: ~10
Prep Time:  10Minutes

2-3 TBL of F+F Curry Powder Blend 
16 oz Sour Cream 
32 oz Greek Yogurt (1-2%)
¼  cup Whole Milk 
3 TBL Honey 
Salt and Pepper to taste 
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 in the F+F Curry Powder Blend and salt and pepper to taste
3.	Serve as a dip with veggies, chips, pretzels, etc. 


Curry Powder Tartar Sauce

SERVINGS: 4-8 servings
COOK TIME: no cook time

3 tablespoons of grated Shallot 
1 teaspoon of fresh or canned Horseradish 
1 cup Mayo 
1 cup Sour cream 
1 teaspoon of Apple Cider Vinegar 
1-3 teaspoon F+F Curry Powder Blend
Salt and Pepper

1.	Grate fresh horseradish and shallot, set aside.
2.	Mix mayo, sour cream, vinegar, salt, pepper, and horseradish/shallot mixture together. Thin out with water if needed.
3.	Add Curry Powder Blend.
4.	Season with salt and pepper and serve with any fried fish.


Leave a Reply

Your email address will not be published. Required fields are marked *