Makes 1 cup, enough marinade for 1 1/2 to 2 pounds seafood, poultry, or meat.
1 medium sized onion, diced (1 cup)
3 cloves garlic, minced (1 tablespoon)
2 tablespoons minced fresh ginger
1/2 cup imported paprika
1 tablespoon coriander seeds
2 teaspoons cracked black peppercorns
2 teaspoons cardamom pods
1 teaspoon hot red pepper flakes (or to taste)
1 teaspoon fenugreek seeds (optional)
1 teasppon ground cinnamon
1/2 teaspoon allspice berries
1/4 teaspoon ground cloves
1 tablespoon salt (or to taste)
1/4 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons chicken stock or water (if needed)
Place the onion, garlic, ginger, spices, and salt in a dry skillet. Cook over medium heat for 2 to 3 minutes, or until the spices are lightly roasted and fragrant.
Combine the spice mixture, lemon juice, and oil in a spice mill or blender, and puree to a smooth paste. (If the mixture is too dry to puree, add a little stock or water).
Spread the paste on the seafood, poultry, or meat, and marinate overnight.
42 Calories per tablespoon: 0G Protein, 4G Fat, 3G Carbohydrate, 402MG Sodium, 0MG Cholesterol