Curry Apricot Dressing 
#1, Hot India
vegan
salad
medium
Alexander Huber
FOR 4 Persons
for 300 ml
200 ml orange juice
100 ml vegetable stock
2 tsp Madras curry
3 apricots, stoned & finely diced
1 shallot, finely diced
30 g apricot jam
20 ml Sweet Chicken Chili Sauce (strained through a fine sieve)
2 tbsp soy sauce
50 ml fruit vinegar (apricot vinegar)
2 tbsp TOMAMI Hot India
2 tbsp TOMAMI #1
30 ml light sesame oil
70 ml sunflower oil
1 squeeze of lime juice
1 pinch of Baharat spice
Salt & Pepper
(A splash of mineral water, if required)
method
Roast the curry, shallots and half of the apricot cubes in a pan. Deglaze with the vegetable stock and orange juice and reduce by half.
Directly add both types of TOMAMI, soy sauce, apricot jam and sweet chilli sauce to the reduction and puree finely with a hand blender.
Infuse the marinade with the vinegar and both oils. Finally, season the dressing with lime juice, salt, pepper & Baharat.
Just before using, stir in the remaining apricot cubes and adjust again with mineral water and lime if necessary.
use with:
- Prawns and shellfish
- Chicken salad
- Carrots & romaine lettuce
