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Tandoori spice rub

By April 05, 2022 , ,

While this recipe sounds simple enough, the effort is in the making of the spice rub. For years I was using a ready made packet mix, which was all well and good. But since I started making my own spice rubs, I decided it was time to tackle a tandoori one too.

This has a lot of whole spices in it and yields fresh results in the way of flavour. It did take a while to get the rub exactly the way I wanted it, but the hard work won out in the end. This rub goes well with lamb, goat, chicken and fish, it is pretty versatile. 

Whole spices
5g yellow mustard seeds
5g cumin seeds
5g coriander seeds
5g cinnamon stick
1 star anise
2 bay leaves
Half a whole nutmeg
4 cloves
10g methi (fenugreek) leaves
4 green cardamom pods
1 black cardamom pods
1 blade of mace
15g paprika
5g black pepper
2g chili flakes
5g celery salt

Place all the whole spices in a cast iron or heavy bottomed frying pan and toast on a medium heat for 10 minutes
Allow to cool and transfer to a mortar and pestle or coffee grinder and grind to a fine powder

Fresh Ingredients
5g turmeric root, peeled and grated
1 small red onion grated
2 cloves garlic grated
5g ginger root peeled and grated

You can also substitute, the above ingredients with their dried equivalents, 5g dried tumeric, 5g onion powder, 5g garlic powder, 2g ginger 

To finish the rub
Add the fresh ingredients to the ground spices and mix together well
This will keep for up to 2 months in an airtight container in a cupboard using just the dried dried ingredients 
It will keep for up to 2 weeks if using fresh ingredients in a jar in the fridge, if using dried, it will keep for up to a month in an airtight container in the cupboard

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