Ming says: I have always loved tea smoking — a classic Chinese cooking technique — for the wonderful smoky flavor it imparts on food. Here I've combined a fruity blackberry tea with curry powder. Fruit and curry is always a great combination, especially in the Indian tradition — think of all those wonderful chutneys! While I was in South Africa, I toured the famous spice markets of Durban, which are filled with aromatic and colorful Indian spices — South Africa has an enormous Indian influence. While many home cooks steer clear of Indian cuisine, this Curry Tea Rub gives you the wonderful flavor of India with minimum fuss or expense. Just rub the curry spice blend on chicken, fish, meat, or veggies and then cook — in no time you have a unique and tasty dish and it doesn't get much easier than that!
Makes 3 cups
- 1 1/4 cup madras curry or any local curry powder
- 1/2 cup Turinado Sugar
- 1/2 cup blackberry tea or any local fruity tea
- 1/2 cup sea salt
- 1/4 cup chives
- 1/4 cup lime zest
- In a small bowl, mix all the ingredients together.
- Store in a covered glass jar in a dry, dark place for 1 month
MING'S BEVERAGE RECOMMENDATIONS
Rust En Vrede; Stellenbosch, South Africa
Grape: Malbec
Style: This wine features an incredibly dark red color with intense blackberry and peppered fennel notes, fine ripe tannins, and a long warm finish. This is ideal with rich red meats such as ostrich and venison.
Mulderbosch Sauvignon Blanc; Stellenbosch, South Africa
Grape: Sauvignon Blanc
Style: Possessing a lively golden-green color, this wine is packed with gooseberry, papaya, and pineapple. Its powerful and concentrated taste has become a trademark of Mulderbosch. This is one of my all time favorite wines to pair with butterfish.
>>This recipe appears in
Episode #201.
>> For additional recipes and more, visit
www.ming.com
