Cumin And Coriander Spice Paste
serves 2-4
This heady spice paste wakes up meat, poultry or fish. If using whole cumin and coriander, toast the seeds in a dry pan over medium heat until fragrant and brown in spots, 3 to 5 minutes, before grinding.
2 tablespoons ground cumin
1 tablespoon ground coriander
2 tablespoons minced shallot
2 tablespoons minced garlic
2 tablespoons minced ginger
1 serrano chile, minced
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
3 tablespoons vegetable oil
prep: 10 minutes
total: 10 minutes
small pan
small bowl
1. Stir together the minced aromatics and spices with the salt and pepper. Add just enough oil to make the paste spreadable over all surfaces of the meat or fish. Rub on meat or fish up to 2 hours before cooking.
