Tadoori Rub – Fish or Chicken
- 6 tablespoons paprika
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 2 tablespoons coarse kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon sugar
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground saffron threads
- 1/2 teaspoon cayenne pepper
Whisk all ingredients in a bowl, store in an air tight container
Marinate fish or chicken over night in coconut milk, lemon, honey, fresh garlic, chili flakes and Tandoori rub
Wine Suggestion: 2009 Muscat Blanc
[...] The 2009 Muscat Blanc ($20) was light yellow in color. The nose had aromas of deep sweet floral accents, yellow peaches, ripe apricots, pears and again a bit of citrus. Their Muscat Blanc reminded me of the acidity of a lime rind, yet full-bodied leading to a long lingering caramel at the finish. My pairing for this elegant and lightly sweet wine would be a Caprese Salad made with Heirloom tomatoes, Basil, and Mozzarella cheese. Pairings by Melanie were the Cajun Root Fries and Tandoori Rub- Fish or Chicken. [...]