Curry Rub

A jar with a tight-fitting lid is good for mixing and storing. Dry rubs will keep for up to six months in a cool, dark place, so you can double or triple the recipe if you like. Make sure to label and date the containers.

  • Yield: Makes 10 teaspoons
Curry Rub

Source: Everyday Food, July/August 2004


  • 4 teaspoons curry powder
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons coarse salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon sugar


  1. In a small bowl, mix all ingredients. Lamb would be a good choice for this Indian-style rub. Or try it on chicken and shrimp.


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