Homemade spice rub for fish steaks and prawns
Prep time
Total time
Recipe type: Freshly ground spice rub
  • ¼ tsp peppercorns
  • 2 cloves
  • 1 dry Kashmirired chilli
  • 1 badi elaichi or black cardamom
  • Green cardamom - 3 - without the outer green pod
  • 2 cloves of garlic peeled
  • Cinnamon stick - roughly the length of the tip of your thumb
  • ½ tsp turmeric powder
  • 2 tsp cumin/ jeera
  • 1 tsp amchoor powder / dried mango powder
  • 1 tbsp kasoori methi
  • 1 heaped tbsp fried onion
  • 1 tbsp coriander seeds lightly roasted on a pan
  • 1 whole round red chilli
  • ½ tsp Himalayan pink salt
  • a tiny pinch of Asafoetida
  1. Add all ingredients into a grinder and blend till you get a grainy consistency.
  2. Don't grind to a very smooth paste because the texture this consistency will lend to the fish, will hit the right spot on your palate. A finer texture I think would work better for meat.
  3. Though this spice rub is suitable for freezing, since it contains garlic and fried onion I would not advise to keep in the freezer for over 10-15 days.
  4. If you make a small batch and very little remains try adding into your curry for a lift in flavour.
  5. If you do not deal well with spicy red chilli flavours then rule out the whole round red chilli completely and instead add a small pinch of paprika just for a hint of flavour.
Recipe by Travels for Taste at https://travelsfortaste.com/2016/06/16/homemade-spice-rub/