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Indian Spice Marinade

http://www.eatingwell.com/recipes/indian_spice_marinade.html

From EatingWell:  July/August 1994

Here we combine traditional Indian spices like cumin, coriander, mustard and paprika with yogurt and lime for a tangy marinade. Marinate seafood in the refrigerator for 20 minutes to one hour, or chicken for as long as eight hours.

About 1 1/3 cups, enough to marinate 2 pounds of fish or chicken | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 2 teaspoons cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 cup nonfat plain yogurt
• 2 tablespoons lime juice
• 1 small onion, chopped
• 4 cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh ginger

Preparation

1. Toast cumin, coriander and mustard seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and pestle and grind to a fine powder. Add paprika, cayenne pepper, salt and turmeric.
2. Combine yogurt, lime juice, onions, garlic and ginger in a blender or food processor. Blend until smooth. Add spices and pulse to combine.

Nutrition

Per teaspoon : 3 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 1 g Carbohydrates; 0 g Protein; 0 g Fiber; 19 mg Sodium; 8 mg Potassium

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