Indian Spice Marinade
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. Source: EatingWell Magazine, July/August 1994
Ingredients
Directions
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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.
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Combine yogurt, lime juice, onions, garlic and ginger in a blender or food processor. Blend until smooth. Add spices and pulse to combine.
Nutrition Facts
Serving Size: 1 teaspoon
Per Serving:
3 calories; 0.1 g total fat; 20 mg sodium. 13 mg potassium; 0.5 g carbohydrates; 0.1 g fiber; 0.2 g protein; 60 IU vitamin a iu; 1 mcg folate; 6 mg calcium; 1 mg magnesium;
Exchanges:
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