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Nutrition Facts
Serving Size 1 cup 88g Recipe makes 3/4 cup) The following items or measurements are not included below: flaked sea salt
Calories 276
Calories from Fat 55		(20%)
Amount Per Serving		%DV
	Total Fat 6.2g	9%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 48mg		2%
Potassium 807mg		23%
Total Carbohydrate 58.8g		19%
	Dietary Fiber 9.7g	38%
	Sugars 36.1g
Protein 5.1g		10%
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Indian Spice Rub

Recipe #331027 | 10 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Sonya01
Oct 16, 2008

for asian forum

3/4 cup (change servings and units)

Ingredients

2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon turmeric
2 teaspoons ground cardamom
1/2 teaspoon garam masala
3 tablespoons flaked sea salt
2 tablespoons brown sugar
1 teaspoon ground cinnamon

Directions

1
Combine cumin, coriander, turmeric, cardamom and garam masala in a non-stick frying pan over medium heat. Cook, shaking pan often, for 5 to 8 minutes or until aromatic. Transfer to a bowl to cool.
2
Stir in remaining ingredients. Mix well.
3
To use: Sprinkle over both sides of chicken thigh fillets, pork cutlets or fish fillets. Using your fingertips, rub into meat. Barbecue or grill.

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Featured Reviews for This Recipe

From: JustJanS

On Oct 25, 2008

I just made this for the Asian Forum's Tempted by Turmeric October thread. It was fast to make and I had all ingredients on hand so I have given it four stars. I think I'll review it again when I have actually cooked with it as tasted off my finger, it seems just a bit sweet (wasn't sure if the brown sugar was loosly or tightly packed so sort of went for the middle) and a bit too salty. I had rock salt on hand and reduced that to 2 1/2 tablespoons as I think it packs in a bit tighter than flaked does.

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From: Rinshinomori

On Oct 28, 2008

After seeing the gorgeous photo by JustJanS I had to make this spice rub and so glad I did. I sprinkled on some salmon filets and sliced sea scallops and kept in refrigerator for several hours so that taste can permeate more. Then, I just quickly pan grilled on stove top with bit of olive oil and they were super! Thank you Sonya for posting this wonderful recipe.

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