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.

Ingredients

• 1 tsp toasted coriander seeds
• ¼ tsp toasted cumin seeds
• ⅓ cup plain yogurt
• ¼ cup red curry paste
• 1 tbs curry powder
• 1 bay leaf
• 1 ½ tsp salt
• 1 ½ tsp freshly ground white pepper
• 1 tbs cayenne pepper
• 1 tbs minced ginger
• 1 tsp dried cilantro

Procedure

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 ½ weeks. Shake well before using.