Spicy Indian barbecue marinade recipe
This versatile mixture works both as a curry paste and marinade, ideal for making a tasty dish with meat, fish or vegetables.
If you plan to marinate chicken, pork, lamb, or beef, let it soak overnight; with fish, 3 hours will more than suffice. The amount this recipe yields is ample for marinating 500–750g (17.5–26.5oz) of meat, fish or veg.
Ingredients
- 2 small onions, red or white - your preference
- 1 red pepper or 10g (0.5oz) tomato purée
- 50 ml plain yogurt
- 1 tsp salt
- 3 cloves garlic
- 30 g fresh ginger
- 1 tsp turmeric
- 1 handful fresh coriander (cilantro), leaves and stems
- 1 large fresh red chilli pepper, deseeded, OR 1 tbsp chilli powder (adjust to taste)
- 1 tsp garam masala
- 2 tbsp honey or tamarind paste
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Blitz all marinade ingredients together in a blender until smooth. Alternatively, chop all whole ingredients as finely as possible and mix together with the remaining items, or pound in a pestle and mortar.
- Cover, chill and store until required, or immediately use the mixture to thoroughly coat your meat, fish or veg and leave to marinate as directed in the introduction.
- When ready to cook, heat some flavourless oil (choose one with a high smoke point) in a deep frying pan, infusing it with curry leaves, cinnamon and cardamom for added flavour (optional), before adding your marinated meat, fish or veg and frying until cooked and tender. Alternatively, cook on a barbecue. Make sure the meat, fish or vegetables are cooked through before serving.
- You can eat this as it is as a ‘dry dish’ with naan and salad, or if you cooked in a deep frying pan, add water or coconut milk and allow it to cook into a cracking curry – perfect with mounds of fluffy rice!
Sanjay runs Spice Kitchen with his mother, Shashi Aggarwal
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