a
Ingredients
1 teaspoon fennel seeds, toasted
2 cups plain yogurt (16 oz)
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 teaspoon salt
6 (1-inch-thick) pieces skinless sturgeon fillet or halibut fillet with skin (6 oz each)
3 tablespoons finely chopped fresh mint
1/2 teaspoon finely grated fresh lemon zest
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- Tags: Cayenne, Ginger, Indian, Indian Kitchen, Minced, Mint, Mint Yogurt, Pepper, Spice, Yogurt
Toast spices in a dry heavy skillet over moderate heat, stirring, until fragrant
and a shade or two darker, 3 to 5 minutes.
Toast nuts in a shallow baking pan in a 350° F oven until golden, 5 to 15 minutes
Toast seeds either way.
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- Tags: Indian, Indian Kitchen, Spice, Toast, Toast Spices
a
Ingredients
2 1/2 tablespoons paprika
2 1/2 tablespoons turmeric
2 1/2 tablespoons ground cumin
2 1/2 tablespoons garam masala
2 tablespoons salt
2 1/2 teaspoons ground cardamom
2 teaspoons cayenne pepper
8 large chicken thighs with bones, skin removed
8 large chicken breast halves with bones, skin removed
4 cups plain whole-milk yogurt
2 large onions, coarsely grated
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- Tags: Cardamom, Chicken, Garam Masala, Indian, Indian Kitchen, Paprika, Pepper, Salt, Tandori, Yogurt
