Fish Marinade for Grilling with Kefir and Curry
Sauces and Marinades | Russian cuisine
⏳ Time
10 minutes
🥕 Ingredients
5
🍽️ Servings
1
Description
There’s something Indian about this marinade — much like how locals prepare their chicken tikka masala using yogurt, Indians marinate their dishes in a similar way. The spice blend here isn’t as colorful (and fish doesn’t need excessive spiciness), but the principle is the same: fermented dairy products are excellent flavor carriers and also add tenderness and softness to whatever they marinate. This marinade is suitable for any type of fish, but it works especially well with pollock, cod, or salmon if you choose to grill them, serving as a remedy for dryness.
Ingredients
- 1% Kefir - 8 fl oz
- Ginger - 1 piece
- Curry - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Slice the ginger thinly, place it in the kefir, add the curry powder, and mix well.
Step 2
Add salt and pepper to taste. You should use at least 1 to 2 tablespoons of salt, as the milk marinade will absorb the saltiness of the fish.
Step 3
Leave the fish in the marinade before grilling for 20 minutes at room temperature or refrigerate for 1-2 hours.
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