I am experimenting a lot with spices lately and this rub is very versatile. You can use it as a base for making Indian curries but is a great flavor bomb for recipes calling for ginger, garlic and similar spices. It really brings out the flavor in meats especially. I decided to use it tonight to rub onto some lamb loin chops I threw on the grill.
It is best to use whole spices in this curry paste. Toasting them prior to grinding really brings out the flavors. If you want to know more about these spices and their flavor profiles, check out my ebook, The Homemade Mommy Handbook. I have included an entire section on herbs and spices of all kinds and explain how to use them and what they types of foods pair well with each spice.
Indian Curry Spice Paste
This makes about 1/2 cup. Store in an airtight container and use to rub on meats and poultry or to saute vegetables.
- 1/4 cup whole coriander seeds (where to buy)
- 2 Tbsp cumin seeds (where to buy)
- 1 tsp black mustard seeds (where to buy)
- 1 tsp black peppercorns (where to buy)
- 1 inch knob diced fresh ginger
- 2 garlic cloves, diced
- 1 tsp chili powder (where to buy)
- 1/2 tsp salt (where to buy)
- 1/4 cup cider vinegar (where to buy)
Heat a dry cast iron skillet over medium high heat. When hot, add the coriander seeds and heat until they are lightly browned and you start to smell the beautiful fragrance. Turn the seeds frequently so they do not burn. Remove the coriander seeds and repeat the process for the cumin seeds and then finally the black mustard seeds.
Put the toasted seeds and the black peppercorns in a spice grinder and grind until you get a fine powder.
Combine the spice powder, ginger, garlic, chili powder, and salt into a small bowl. Stir in the vinegar until you get a chunky paste. Add more if necessary.
I rubbed about 2 Tbsp on to half a dozen lamb loin chops and let them marinate for a few hours before grilling.