If you can’t get Patak’s Garam Masala Curry PasteŽ this is a good substitute. It is also a good basting sauce on grilled or baked chicken, pork, flank steak, prawns, halibut, Chilean sea bass, or other firm-fleshed, white fish.
Moroccan Marinade (Morrocan Spice Paste)
Yield: 1 cup
1 tsp. paprika
1/2 tsp. ground cumin
1 tsp. turmeric
1/4 tsp. ground anise seed
1/2 tsp. ground ginger
1 tsp. curry powder
1/2 tsp. crushed red pepper flakes
1/2 tsp. kosher salt
1/2 cup peanut oil or pure olive oil
4 tbsp. fresh cilantro, chopped, or 2 tsp. dried cliantro leaves*
1 tbsp. fresh lemon juice (for fish)
*This paste will keep in a sealed plastic bag, refrigerated, indefinitely. If you intend to keep it on hand, use dried cilantro.
- Process all ingredients except cilantro and lemon juice in a processor or blender until it becomes a paste.
- To use as a marinade: In the cooking pan brush meat, poultry, or seafood with paste on all sides. Cover loosely with plastic wrap and let stand at room temperature for 30 minutes.
- Cook fish or meat at high temperature and remove to warmed platter.
To finish the sauce: Add 2 tbsp. of olive oil or butter or stock to the pan and add cilantro and lemon juice for fish. Heat and pour over sliced meat or fish. Serve immediately.