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SISTERS OF THE REVENGE INDIAN SPICE RUB




Source of Recipe


“Dressed to Grill: Savvy Secrets and Tempting Recipes for Girls Who Play with Fire,” by Karen Brooks, Diane Morgan and Reed Darmon.


List of Ingredients




1 tablespoon cumin seeds

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 tablespoon kosher salt

2 tablespoons curry powder

1/4 to 1/2 teaspoon cayenne pepper

4 large cloves garlic

1/4 cup fresh lemon juice

2 tablespoons vegetable oil

Recipe



In small heavy skillet, toast cumin, coriander and fennel seeds over high heat, stirring, until lightly browned, about 2 minutes.

Cool on plate.

Place seeds in blender and grind into powder.

Add salt, curry powder, cayenne, and garlic. Blend to paste.

Add the lemon juice and oil, and blend to combine.