Indian Curry Paste For Seafood

Ingredients	Quantity
Garlic cloves	6 large
Lemongrass	3 stalks
Fresh ginger root – peeled and chopped	4”
Turmeric	½ tsp
Fresh lemon juice	1 tbsp
Coarse salt	1 tsp
Vegetable oil	1 tsp

Use the lower 6 inches of 3 stalks of lemongrass, outer leaves discarded and the stalks sliced Into a food processor with the motor running drop the garlic, the lemongrass, and the gingerroot, blending the mixture well, add the turmeric, the lemon juice, and the salt, and blend the mixture, adding the oil if necessary, until it forms a paste, Transfer the paste to a jar with a tight-fitting lid.

The paste keeps, covered and chilled, for 2 weeks. Makes about 2/3 cup.

Honey Curry Marinade

Ingredients	Quantity
Liquid butter buds	½ cup
Raw honey	1 cup
Prepared mustard	½ cup
Salt	1 ½ tsp
Curry powder	1 ½ tsp or to taste

Combine well. Refrigerate or freeze unused portion. Makes 2 cups.

Note:     I like to buy chicken from the grocery, debone and skin it and freeze it in this marinade. Brush on chicken or pork toward the end of grilling or broiling. Or marinate chicken and bake, basting occasionally.

Green Tandoori Marinade

Ingredients	Quantity
Plain yoghurt	5 ounces
Vegetable oil	2 tbsp
Fresh lemon juice or bottled	2 tbsp
Garlic cloves – chopped	4
Green chillies – chopped (optional)	2
Fresh mint leaves – chopped	3 tbsp
Fresh coriander leaves – chopped	3 tbsp
Green masala paste	3 tbsp
Cumin seeds –roasted and ground	1 tsp
Garam masala	1 tsp
Salt	½ tsp
Milk	4 ounces

Put yogurt, oil, lemon, garlic, chillies, leaves and paste into blender and pulse until smooth. Add remaining stuff, except milk, and pulse again. Add enough milk until mix is easy to pour. Color should be creamy dark green. Put in fridge until needed.

Green Masala Paste

Ingredients	Quantity
Fenugreek seeds (soak in water overnight)	1 tsp
Garlic cloves – chopped	6
Fine chopped fresh ginger	2 tbsp
Fresh mint	40gms
Fresh coriander leaves	40gms
Vinegar	10ml
Salt	3 tsp
Turmeric	3 tsp
Chilli powder	2 tsp
Ground cloves	½ tsp
Ground cardamom seeds	1 tsp
Vegetable oil	10ml
Sesame oil	5 ml

Fenugreek will swell and go slippery to touch. Strain them, discard water. Puree all the stuff in blender, leaving out the oils. Heat oils in frying pan, and cook the puree to remove the water content (about 5 mins). Stir or it will splatter! It should go thick. Leave off the heat for 3-4 mins and oils should come to the surface. It's cooked then. Bottle in sterilized jars.