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RED TANDOORI MARINADE
makes 14oz
If you are unsure about any of the spices or cooking terms then visit the glossary. GLOSSARY
This recipe was donated by the curryholic. Kath Merriman
Ingredients for about 400g
- 5oz plain yoghurt
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 3 cloves of garlic chopped
- 2 or 3 red chillies chopped (optional)
- 2 tablespoons fresh coriander
- 1 teaspoon cummin seeds, roasted and ground
- 1 teaspoon garam masala
- 1 teaspoon mild curry paste
- 2 tablespoons red tandoori paste
- 1 tablespoon tomato puree
- 1/2 teaspoon salt
- 100ml milk maybe more maybe less
Method
- Put the yoghurt, oil, lemon, garlic, chillies and fresh coriander leaves into the blender and pulse it into as fine puree as you can get. Add all the remaining ingredients except the milk and continue to pulse.
- Now add the milk until the puree is easy to pour. This is why I say maybe more or less milk you will have to judge it for youself.
- The result should be a creamy scarlet colour.
