Cookbook:Indian Curry Marinade

Cookbook | Recipes

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

Ingredients

• 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

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 1/2 weeks. Shake well before using.