Indian Spice Rub

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Indian Spice Rub

 

1 tablespoon cumin seeds

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 tablespoon kosher salt

2 tablespoons curry powder

1/4 to 1/2 teaspoon cayenne pepper

4 large cloves garlic

1/4 cup fresh lemon juice

2 tablespoons vegetable oil

 

In a small, heavy skillet, preferably cast iron, toast

the cumin, coriander and fennel seeds over high heat,

stirring until fragrant and lightly browned, about 2

minutes. Cool on a plate.

Place the seeds in a blender and whirl until ground to

a powder. Add the salt, curry powder, cayenne and

garlic. Blend to a paste. Add the lemon juice and oil

and blend to combine.

Makes 1/2 cup.

 

 

 

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