Cookbook:Indian Curry Marinade

If you want a bit more flavor in a dish, substitute this for curry paste in a recipe.

Ingredients

 * 1 tsp toasted coriander seeds
 * ¼ tsp toasted cumin seeds
 * ⅓ cup plain yogurt
 * ¼ cup red curry paste
 * 1 tbsp curry powder
 * 1 bay leaf
 * 1 ½ tsp salt
 * 1 ½ tsp freshly-ground white pepper
 * 1 tbsp cayenne pepper
 * 1 tbsp minced ginger
 * 1 tsp dried cilantro

Procedure

 * 1) Pulse the toasted spices and the bay leaf in a spice grinder until finely ground. Combine remaining ingredients and ground spices.
 * 2) Keep refrigerated for up to 1 ½ weeks. Shake well before using.