Indian Curry Marinade
Category:Marinade recipes Category:Indian recipes Category:Recipes for curry If you want a bit more flavor in a dish, substitute this for curry paste in a recipe.
Source and licence
"Indian Curry Marinade" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Indian_Curry_Marinade, revision 4517542), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Indian_Curry_Marinade&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517542
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
India. Associated with India by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1 tsp toasted coriander seeds
- ¼ tsp toasted cumin seeds
- ⅓ cup plain yogurt
- ¼ cup red curry paste
- 1 tbsp curry powder
- 1 bay leaf
- 1 ½ tsp salt
- 1 ½ tsp freshly-ground white pepper
- 1 tbsp cayenne pepper
- 1 tbsp minced ginger
- 1 tsp dried cilantro
Method
- 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.