Homemade Spice Rub
Manjiri Chitnis
Homemade spice rub – Versatilespice mix works perfectly well for vegetables like cauliflower, mushrooms,potatoes. Great with chicken chicken , lamb and seafood especially for fishsteaks and prawns
Prep Time 2 minutes mins
Total Time 2 minutes mins
Course Side Dish
Cuisine Indian
- 1/4 tsp Peppercorns
- 2 Cloves
- 1 Dry Kashmiri Red Chilli
- 1 Badi Elaichi or black cardamom
- 3 Green cardamom - without the outer green pod
- 2 cloves Garlic peeled
- Cinnamon stick - roughly the length of the tip of your thumb
- 1/2 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
- 1/2 tsp Himalayan pink salt
- a tiny pinch of Asafoetida
Add all ingredients into a grinder and blend till you get a grainy consistency
Do not 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 keeping in the freezer for over 10-15 days
If you make a small batch and 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