Curry Rub

By Martha Stewart (16,118 recipes)
Curry Rub

Description

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 recipe if you like. Make sure to label and date the containers.

Ingredients

  • 1 1/2 teaspoons coarse salt
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon sugar
  • 4 teaspoons curry powder

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  • Yield
  • yield:Makes 10 teaspoons

Instructions

Read the preparation instructions at Martha Stewart


Discussion


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