This is a great versatile vinaigrette with greens, tomatoes, mango or peaches. Use your favorite Monsoon Coast blend. We love moghul Curry, Punjabi Garam Masala, Ras el Hanout. For a fiery vinaigrette, try using Durban Curry, Tobago Habanero Curry or Goan Vindaloo.
2 cup fresh orange juice (about 6 oranges)
1 tsp Monsoon Coast curry
½ tsp salt
1 to 1 + ½ cup olive oil
In a sauce over medium heat, add the orange juice, Monsoon Coast curry and salt.
Bring to a boil. Keep heat on medium and reduce liquid to about ½ cup (about 25 minutes). Take off heat and let cool down.
Add oil slowly to the reduced orange juice while whisking constantly.
Makes 2 cups. Keep refrigerated.
Try on a summer salad of tomato and mango slices with basil leaves.