Indian Yogurt Marinade
indian, low-fat, marinades
2 cup non-fat yogurt
1 1/2 tablespoon ginger, minced
4 garlic clove(s) minced (4 tsp)
2 jalape¤o chilies or other hot chili; es seeded and minced
1/4 cup lemon juice
2 bay leaves
2 teaspoon paprika
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/8 teaspoon ground cardamon
1 teaspoon (to 2 tsp) salt or to taste
1 red food coloring (opt)
Drain the yogurt in a yogurt funnel or a cheesecloth-lined colander for 2 hours. Place the ginger, garlic, and chilies in a bowl and whisk in the yogurt, lemon juice, bay leaves and spices. Add the salt.
Marinate seafood for 2-3 hours, poultry for 6 hours, and meat overnight, turning once or twice. Remove and discard the bay leaves before serving.
Makes enough for 1«-2 pounds seafood, poultry, or meat. It is particularly well suited to lamb, chicken, and shrimp. Also makes a great dressing for grain or pasta salads.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 167
Yield: 2 cups