Indian yogurt marinade

2 cups

Ingredients

Quantity Ingredient
2 cups Non-fat yogurt
1½ tablespoon Ginger, minced
4 Garlic clove(s) minced (4 tsp)
2 Jalape¤o chilies or other hot chilies seeded and minced
¼ cup Lemon juice
2 Bay leaves
2 teaspoons Paprika
1½ teaspoon Ground cumin
1½ teaspoon Ground coriander
1 teaspoon Turmeric
½ teaspoon Ground cinnamon
½ teaspoon Black pepper
⅛ teaspoon Ground cardamon
1 teaspoon (to 2 tsp) salt or to taste
Red food coloring (opt)

Directions

Drain the yogurt in a yogurt funnel or a cheesecloth-lined colander for 2 hours. Place the ginger, garlic, and chilies in a bowl and whisk in the yogurt, lemon juice, bay leaves and spices. Add the salt.

Marinate seafood for 2-3 hours, poultry for 6 hours, and meat overnight, turning once or twice. Remove and discard the bay leaves before serving.

Makes enough for 1«-2 pounds seafood, poultry, or meat. It is particularly well suited to lamb, chicken, and shrimp. Also makes a great dressing for grain or pasta salads.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 167 Submitted By DIANE LAZARUS On 10-25-95

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