Curry Rub

Curry Rub

Ingredients:
spices, curry powder
spices, coriander seed
salt, table
spices, ginger, ground
spices, cumin seed
spices, pepper, black
sugars, granulated

Directions:
In a small bowl, mix all ingredients.
Lamb would be a good choice for this Indian-style rub.
Or try it on chicken and shrimp.
Almost any herbs or spices that are frequently combined, such as those in Italian seasonings or curry mixtures, can be made into a rub.
Just add some salt (and sometimes sugar) to heighten the flavor.
Rubs should coat foods lightly.
Use your fingers to rub the mixture on the meat, using about one teaspoon for every three quarters of a pound.
Unlike most marinades, which often require soaking overnight, rubs can be applied just before cooking or up to several hours ahead.
Which rub to use depends on the food youre preparing.
The heartier the food, the stronger the rub should be.
A piquant rub made with paprika and other spices is a good match for rich-tasting salmon.
Chicken breasts, on the other hand, go better with a milder herb mix.
A jar with a tight-fitting lid is good for mixing and storing.
Dry rubs will keep for up to six months in a cool, dark place, so you can double or triple the recipes if you like.
Wet rubs, such as Lemon-Herb Rub, should be refrigerated and will keep up to a week.
Make sure to label and date the containers.