Curry Dip

Serving: 1 petit pot


1 petit pot (120 mL) Riviera Sour Cream

1 tsp (5 mL) Curry Paste (See recipe below)


Mix all the ingredients together. Garnish with fresh cilantro just before serving. Keep in the refrigerator for 4 days.


Curry Paste

Serving: 1 petit pot


2 Tbsp (30 mL) Coriander seeds

1 Tbsp (15 mL) Cumin seeds

1 Tbsp (15 mL) Ground black pepper

1 Tbsp (15 mL) Ground nutmeg

4 small Chili peppers

4 Chopped shallots

1 Tbsp (15 mL) Maison Orphée Toasted Sesame Oil

2 Tbsp (30 mL) Maison Orphée Chili Olive Oil

4 Garlic cloves

1 Tbsp (15 mL) Maison Orphée Fleur de sel

1 (Tbsp 15 mL) Turmeric powder

1 Tbsp (15 mL) Paprika powder


Put a frying pan on a medium to high heat and add the coriander and cumin seeds for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.

Add the toasted spices to a pestle and mortar and grind until fine. Mix all ingredients in food processor until a smooth paste. Put the paste in a petit pot and freeze. To make your recipes, collect the required amount directly from your frozen petit pot. Enjoy with crudités, tortillas chips and even as fondue sauce.