Advertisement

Indian Spice Marinade

July/August 1994

No votes yet

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.


Indian Spice Marinade Recipe

Makes: About 1 1/3 cups, enough to marinate 2 pounds of fish or chicken

Active Time:

Total Time:

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 added sugars; 0 g protein; 0 g fiber; 19 mg sodium; 8 mg potassium.

Exchanges: Free Food



More From EatingWell

Recipe Categories

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner