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Tandoori paste

Spice up your BBQ with a sensational homemade gourmet paste, perfect for meat, seafood and vegetables.

Shopping list:

  • ½ teaspoon sweet paprika
  • ¼ cup lemon juice
  • 5cm piece fresh ginger, peeled and coarsely chopped
  • 1 teaspoon salt
  • 1 teaspoon chilli paste
  • 1 tablespoon garam masala
  • 3 teaspoons ground cumin
  • 2 tablespoon oil
  • 3 teaspoon chilli powder
  • 1 tablespoon natural yoghurt


  1. Dry fry off all the spices, then grind them together in a mortar and pestle.
  2. Grind the ingredients together to form a smooth paste, then let marinate together for at least 2 hours.
  3. Prepare your desired meat. Marinate for at least 24 hours in the marinade to make sure that it impregnates the meat.
  4. Sear the meat on a hot plate with a little oil to help the marinade caramelize, then bake in oven at 185C until cooked through.
  5. Once made this marinade will keep for up to 5 days.

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