Spice Kitchen Marinade & Dip (especially for Altrincham Market visitors)
Really great to meet so many people this weekend at Altrincham market. For anyone who wanted the recipe for my Indian marinade I thought I would post the recipe up here for easy viewing!
Hopefully we will be back in the coming months. But as you will now see we are a mail order spice company and give free delivery on all items 365 days per year (well almost).
This versatile mixture works both as a curry paste, dip and marinade ideal for making a tasty dish with the meat, fish or vegetables of your choosing. If you plan to marinate chicken, pork, lamb, or beef, let it soak overnight; with fish, 3 hours will more than suffice. The amount this recipe yields is ample for marinating 500 / 750g of meat, fish or veg.
- 150ml greek yoghurt (add more or less depending on what you are doing with it)
- 1 large OR 2 small onions (choose red or white as you prefer)
- 1 red pepper OR 10g tomato puree
- 1 tsp salt
- 3 cloves garlic
- 30g fresh ginger
- 1 tsp Spice Kitchen turmeric
- Bunch fresh coriander (leaves & stems)
- 1 large fresh red chilli pepper, de-seeded OR 1 tbsp Spice Kitchen chilli powder (adjust amount to taste)
- 1 tsp Spice Kitchen garam masala
- 2 tbsp honey OR tamarind paste
- 2 tbsp flavourless oil (not olive oil. Best is mustard or rapeseed but sunflower or vegetablewill work also)
- Blitz all ingredients to make a curry paste except for the yoghurt together in a blender until smooth
- Slowly add the yoghurt to the paste, taste testing to get the right balance of flavour for your taste and for what it is being used for
- If making a curry just make the paste without the yoghurt and garam masala, then fry in a pan with meat or vegetables (and maybe more spices) and then add yoghurt at the end along with the garam masala and fresh coriander
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