*Adjust Ghost Curry depending on desired heat level. The 4 Tbsp. recommended is hot but not crazy hot. The sauce gets hotter the longer it sits, so plan accordingly.


Mix all ingredients together and refrigerate in a sealed container for 24 hours before serving to let the curry flavor and heat develop.

Serving Suggestions

This makes an amazing sauce or dip for pork or chicken wings. This recipe makes a lot, so you’ll have leftovers to make a hot mess out of any grilled meats or veggies, fried fish, burgers, sandwiches or potato salad.


2 1/2 cups

Thanks To

Federal Bar & Grill, Savory Spice Shop—Platte St/Denver, CO customer

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Savory Spice Shop Ingredients
Garlic, Dehydrated: Roasted Granulated 1 oz bag $1.85
Pepper, Black, Malabar: Fine 1 oz bag $2.65
Ghost Curry Powder 2 oz bag $4.55



Items in this Recipe

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"I have been ordering from the Franklin location for a while now and the quality of the products is outstanding. I especially appreciate their unique combinations not found elsewhere, such as the Georgia Peach Spice. Products are always packaged well, delivered quickly, and the customer service is the best. Everyone is very knowledgeable and they have made some excellent suggestions in regard to quantities to order, blends, etc. Thank you for helping to elevate my cooking, baking and grilling!"
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Customer Reviews ( Add a Review )

5 stars 8/7/16 KristinLLB
I've made this several times and it's always a hit. People love having a dip that's a bit unusual. I use half the amount of curry.
Test Kitchen Response: So glad you've enjoyed this recipe! Great suggestion to use half the amount of curry for a little less scary heat :)