Emulating authentic Indian cuisine is tricky, not anymore. Easily embellish your fish, seafood, chicken, turkey or lamb - ooh especially lamb. A diverse amalgam of turmeric, cumin, cracked black pepper and ginger overtones.
Get ready to take away the takeaway urge.
Simply coat, chill out (refrigerate) and cook. Marinating over night is the secret to success!
Directions: Place your meat/seafood into a plastic food bag (less mess!). Coat and rub into every nook and cranny of 1kg pork, turkey, chicken, fish or seafood for between 1- 24 hours - then fry, roast, grill or BBQ until thoroughly cooked.