Tandoori marinade (meat, fish)

By mons83440

Makes 2 cups- Enough for 2 to 2 1/2 lbs of meat or fish

Ingredients

• 1 cup yogurt
• 1 onion, coarsely chopped
• 1/4 cup loosely packed fresh cilantro, coarsely chopped
• zest of 1 lime
• 4 cloves of garlic, coarsely chopped
• 2-3 TBS freshly grated ginger
• 2 TBS coarsely chopped fresh mint
• 1 tsp ground cumin
• 1 tsp ground masala
• 1 tsp ground turmeric
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 3 TBS olive oil
• 1 tsp coarse salt
• 1/4 tsp freshly ground black pepper

Preparation

Step 1

Whisk together ingredients. Arrange meat in a shallow nonreactive dish or plastic bag. Cover meat with marinade; rub gently into meat. Cover and refrigerate, fish meat occasionally.

Thick and fatty fish: 1 hour
Beef, chicken, lamb: 6 to 24 hours

Before cooking, remove meat from refrigerator and let it come to room temp. Cook as desired, basting during the first half of cooking.