Spice rub for everything from Vegetables to meat and seafood
Elevate the taste profile of your grilled or roast vegetables ( or seafood or meat) with this delicious homemade spice rub.
Now I have tried this spice mix on broccoli, kale and roast potatoes and it wonders. But we have loved it most with fish. Grilled, BBQ’ed, fried, steamed or baked – we love fish in our house and I have created my own recipe for an Indian spice rub. I used this on haddock fillets on the BBQ this Sunday and the result was very satisfying. Even with frozen fish fillets straight out of the freezer onto the hot grill the spice mix hit all the right notes.
It was incredibly easy to create this spice rub at home using my Optimum G.21 Platinum blender, the panel has six pre-programmed functions which are a real no brainer and one of those functions is ‘Grind’. I try and use my Froothie blender as much as possible and not just for my morning smoothies, it has just made my life that much simpler!
- 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
- Add all ingredients into a grinder and blend till you get a grainy consistency.
- 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.
- 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.
- If you make a small batch and very little remains try adding into your curry for a lift in flavour.
- 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.
These quantities yield enough spice mix for 2 medium sized fillets with a little leftover. If you want to use it for 4 or 6 fillets simply double the quantities.
Why not try my recipes for BBQ / grilled lobster tails and Haddock fillets with this spice rub?
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