Bombay Spice Mix
Ingredients
- 3 tbsp ground coriander
- 3 tbsp turmeric
- 2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp dry mustard
Preparation
In small bowl, stir together ingredients.
For every 4 servings (1 lb/500 g boneless or 1-1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish), rub with 2 tbsp (25 mL) spice mix. Cover and refrigerate for at least 4 hours or for up to 12 hours.
For shorter preparation time, brush food with mixture of 4 tsp (20 mL) spice mix, 1 tbsp (15 mL) vegetable oil and 1 clove garlic, minced, for every 4 servings; let stand for 5 minutes or cover and refrigerate for up to 4 hours.
Store dry spice mixes in airtight containers for up to 6 months.
Source : Canadian Living Magazine: June 2001
- Keywords : Indian; Condiments/sauces;
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