Ingredients
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2
-
1
-
1
-
2
-
1/2
-
3
-
2
-
1
-
-
-
-
-
-
-
Directions
Indian Spice Rub,for asian forum,After seeing the gorgeous photo by JustJanS I had to make this spice rub and so glad I did. I sprinkled on some salmon filets and sliced sea scallops and kept in refrigerator for several hours so that taste can permeate more. Then, I just quickly pan grilled on stove top with bit of olive oil and they were super! Thank you Sonya for posting this wonderful recipe.,I just made this for the Asian Forum’s Tempted by Turmeric October thread. It was fast to make and I had all ingredients on hand so I have given it four stars. I think I’ll review it again when I have actually cooked with it as tasted off my finger, it seems just a bit sweet (wasn’t sure if the brown sugar was loosly or tightly packed so sort of went for the middle) and a bit too salty. I had rock salt on hand and reduced that to 2 1/2 tablespoons as I think it packs in a bit tighter than flaked does.
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Steps
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1
Done
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Combine Cumin, Coriander, Turmeric, Cardamom and Garam Masala in a Non-Stick Frying Pan Over Medium Heat. Cook, Shaking Pan Often, For 5 to 8 Minutes or Until Aromatic. Transfer to a Bowl to Cool. |
|
2
Done
|
Stir in Remaining Ingredients. Mix Well. |
|
3
Done
|
to Use: Sprinkle Over Both Sides of Chicken Thigh Fillets, Pork Cutlets or Fish Fillets. Using Your Fingertips, Rub Into Meat. Barbecue or Grill. |
