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Sisters of the Revenge Indian Spice Rub




Source of Recipe


"Dressed to Grill" 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
1/4-1/2 teaspoon cayenne pepper
4 large cloves garlic
1/4 cup fresh lemon juice
2 tablespoons vegetable oil

Recipe



In a small, heavy skillet, preferably cast iron, toast the cumin, coriander and fennel seeds over high heat, stirring, until fragrant and lightly browned, about 2 minutes. Cool on a plate. Deeply inhale the aromas, and imagine ??????him being prodded across burning coals at a fraudulent yogi retreat in Bombay.

Place the seeds in a blender and whirl until ground to a powder. Add the salt, curry powder, cayenne and garlic. Blend to a paste. Add the lemon juice and oil, and blend to combine.

Makes 1/2 cup.

Cook's notes: As a rule, foods should only marinate at room temperature up to 1 hour; beyond this, refrigerate. For chicken parts and kebabs, marinate 2-4 hours; fish fillets or shrimp, 1 hour. Grill the coated foods as desired.