Indian yogurt marinade
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Non-fat yogurt |
| 1½ | tablespoon | Ginger, minced |
| 4 | Garlic clove(s) minced (4 tsp) | |
| 2 | Jalape¤o chilies or other hot chilies seeded and minced | |
| ¼ | cup | Lemon juice |
| 2 | Bay leaves | |
| 2 | teaspoons | Paprika |
| 1½ | teaspoon | Ground cumin |
| 1½ | teaspoon | Ground coriander |
| 1 | teaspoon | Turmeric |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Black pepper |
| ⅛ | teaspoon | Ground cardamon |
| 1 | teaspoon | (to 2 tsp) salt or to taste |
| Red food coloring (opt) | ||
Directions
Drain the yogurt in a yogurt funnel or a cheesecloth-lined colander for 2 hours. Place the ginger, garlic, and chilies in a bowl and whisk in the yogurt, lemon juice, bay leaves and spices. Add the salt.
Marinate seafood for 2-3 hours, poultry for 6 hours, and meat overnight, turning once or twice. Remove and discard the bay leaves before serving.
Makes enough for 1«-2 pounds seafood, poultry, or meat. It is particularly well suited to lamb, chicken, and shrimp. Also makes a great dressing for grain or pasta salads.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 167 Submitted By DIANE LAZARUS On 10-25-95