Indian Spice Marinade

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From: EatingWell Magazine 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.

Ingredients 64 servings

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Original recipe yields 64 servings
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  • 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

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  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 information

  • Serving size: 1 teaspoon
  • Per serving: 3 calories; 0 g fat(0 g sat); 0 g fiber; 0 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 60 IU vitamin A; 0 mg vitamin C; 6 mg calcium; 0 mg iron; 20 mg sodium; 13 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

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