This is a wonderful rub for meats and fish. While I prefer it as a dry rub, you can add lemon juice or a neutral oil like grapeseed to make it wet if you like. Use the rub on your choice of meat, allow it to marinate for a few minutes, and then grill, roast, or sauté. As with any spice, if you are going to store this for a long time, please ensure it is still flavorful before using. Use your nose—if you can smell the spices, it is still good to go; if not, toss it and make a fresh batch. This rub lasts up to two months in a sealed container.
Ingredients
1/4 cup fennel seeds
4 whole dried red chiles
1/2 teaspoon ground peppercorns (use a medley of different colored peppercorns
Instructions
1. Heat a small dry skillet over medium heat. Add the fennel seeds. Toss until the seeds are fragrant. This takes just about 1 minute, so watch them carefully and keep tossing the seeds in the pan or they will burn.
2. Add the chiles and toss for another 5 seconds.
3. Remove from heat and allow to cool.
4. Grind to a coarse powder in a spice grinder. Add the peppercorns and mix well.
5. Store, covered, until needed.
Reprinted from Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen by Monica Bhide. Copyright © 2009 Published by Simon & Schuster.
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