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India / Sauces & condiments
Wikibooks
Indian Curry Marinade
If you want a bit more flavor in a dish, substitute this for curry paste in a recipe.
Ingredients
ScaleNo serving count in the source — scale by factor
- coriander seeds, toasted1 tsp
- cumin seeds, toasted1/4 tsp
- yogurt, plain1/3 cup
- red curry paste1/4 cup
- curry powder1 tbsp
- bay leaf1
- salt1 1/2 tsp
- white pepper, freshly ground1 1/2 tsp
- cayenne pepper1 tbsp
- ginger, minced1 tbsp
- cilantro, dried1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 2 steps
Pulse the toasted spices and the bay leaf in a spice grinder until finely ground. Combine remaining ingredients and ground spices.
Keep refrigerated for up to 1 ½ weeks. Shake well before using.
