Sort of Tandoori!

A friend phoned up to see if I had the names of any stockists for Sharwood’s Tandoori paste – she was throwing a dinner party that night and wanted to try an “almost instant tandoori” mix for salmon, involving the aforesaid Sharwoods plus a pot of yoghurt.
Alas I couldn’t oblige but, as I’d nothing much better to do – well, it was easier than getting the ladder out and picking apples and pears – I knocked her up a quantity of tandoori-ish marinade.
I’m told it worked a treat, so here’s the recipe – with apologies to chef Roy of Jaipur and all my Indian friends who make the real thing

Tandoori-ish

1 tbsp coriander seeds
2 tsp cumin seeds
4 cloves
1 tsp garam masala
half a tsp turmeric
generous grating of nutmeg
half a tsp of powdered cinnamon
few saffron strands (optional)
4 scallions, chopped
2 cloves garlic, finely chopped
1 tsp fresh ginger, finely chopped
half a smalll tin tomato puree
1 pot Greek yoghurt

Put all seeds in a spice blender, clean coffee grinder, pestle and mortar and grind/crush. Or use a rolling pin or a brick wrapped in foil!
Put all ingredients into a food processor and process until blended.
Coat the chicken, fish etc and leave overnight or for as long as you can.

ps Trying this tonight with free-range chicken. If it doesn’t work I’ll remove the recipe from the site! So far it’s only hearsay!

Since I wrote the above I’ve eaten the chicken and the marinade does indeed work well. Doesn’t have the “traditional” tandoori orangey-pink colour but so far as I’m aware the Indians achieve that with a vegetable die so I can do without it.