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    You are in: Home / Recipes / Indian Spice Rub Recipe
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    Indian Spice Rub

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on October 28, 2008

      After seeing the gorgeous photo by JustJanS I had to make this spice rub and so glad I did. I sprinkled on some salmon filets and sliced sea scallops and kept in refrigerator for several hours so that taste can permeate more. Then, I just quickly pan grilled on stove top with bit of olive oil and they were super! Thank you Sonya for posting this wonderful recipe.

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    • on October 25, 2008

      I just made this for the Asian Forum's Tempted by Turmeric October thread. It was fast to make and I had all ingredients on hand so I have given it four stars. I think I'll review it again when I have actually cooked with it as tasted off my finger, it seems just a bit sweet (wasn't sure if the brown sugar was loosly or tightly packed so sort of went for the middle) and a bit too salty. I had rock salt on hand and reduced that to 2 1/2 tablespoons as I think it packs in a bit tighter than flaked does.

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    Nutritional Facts for Indian Spice Rub

    Serving Size: 1 (68 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 276.7
     
    Calories from Fat 55
    20%
    Total Fat 6.1 g
    9%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 48.9 mg
    2%
    Total Carbohydrate 58.8 g
    19%
    Dietary Fiber 9.7 g
    38%
    Sugars 36.1 g
    144%
    Protein 5.1 g
    10%

    The following items or measurements are not included:

    flaked sea salt

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