This morning I had these rabbit legs in the freezer with absolutely no idea what I wanted to do with them. Thank God for FB friends. Shinae Choi Robinson is a wonderful cook and photographer. She posted a recipe for curry chicken https://plus.google.com/u/0/105466596306740968847/posts/Jiu5hSumdmW with a Vietnamese vibe this morning that sounded fantastic! I was inspired 🙂 This marinade was so good that Jade was thinking “dip”.
I preheated my gas grill and when it was ready, I ran out of gas. F…!, I mean, “curses”, I said. No problem. I grilled it on the stove top.
With this lovely rabbit, I served spinach sauteed with bacon and shallots and Korean quail eggs https://cookinginsens.wordpress.com/2011/12/09/ginger-sesame-coquelet-with-korean-quail-eggs/. Lovely! Chicken, rabbit, game hens, guinea fowl, whatever, this will work!
Shinae Choi Robinson’s Tandoori Marinade
1 tbsp curry powder
4 garlic cloves, minced
1.5 inches fresh ginger, sliced
1 individual container Greek yogurt
2 tbsp fish sauce
1 heaping tbsp tomato paste
1/4 cup cilantro, chopped
Zest of 1/2 lime
Juice of 1 lime
1 fresh mildish chili, sliced
Mix all together, add meat of choice and marinate for a least 2 hours or overnight.