Cookbook:Indian Curry Marinade

Cookbook | Ingredients | Recipes

If you want a bit more flavor in a dish, substitute this for curry paste in a recipe.

IngredientsEdit

  • 1/3 cup plain yogurt
  • 1/4 cup red curry paste
  • 1 tbs curry powder
  • 1 bay leaf
  • 1 tsp toasted coriander seeds
  • 1 1/2 tsp salt
  • 1 1/2 tsp freshly ground white pepper
  • 1/4 tsp toasted cumin seeds
  • 1 tbs cayenne pepper
  • 1 tbs minced ginger
  • 1 tsp dried cilantro

ProcedureEdit

  1. Pulse the toasted spices and the bay leaf in a spice grinder until finely ground. Combine remaining ingredients and ground spices.
  2. Keep refrigerated for up to 1 1/2 weeks. Shake well before using.
Last modified on 2 April 2013, at 19:46