A made-up double marinade

I’ve no idea if this is going to work, but it smells beautiful and fresh.

  • 8 banana shallots, very finely chopped / shredded
  • 4 hot green chillies, very finely chopped / shredded, with seeds kept in
  • 2 inch cube ginger, grated
  • 4 cloves garlic, crushed
  • 2 tbsp white wine vinegar

Organise this lot and mix it all together. Hey presto, marinade. I’m kinda double-marinading it because I have it sealed in the fridge overnight to let it all settle and then I’m going to mix it into some chicken and leave that to marinade for a day before doing something with it. Don’t know what yet, but I’ll update when I do.


Ok, so this one turned out to be an absolute stunner. Here’s what we did:

  • 2 Onions, sliced (not chopped)
  • 1/2 teaspoon black onion seeds
  • 1 tsp ground coriander seeds
  • 1/2 tsp ground cumin seeds
  • 300ml boiling water
  • 1/4 can coconut milk
  • 3 chillies, finely chopped with seeds left in
  • 1/2 tsp garam masala
  • fresh chopped coriander leaves

Heat oil and season with some cloves, cinnamon stick and cardomom pods as usual.

Use a high heat setting.

Fry the onion and black onion seeds until the onion darkens and begins to separate from the oil.

Add the entire contents of the marinade tub – all the chicken and all the marinade, and fry until it begins to dry. This will take a wee while as the vinegar and any juices from the chicken have to reduce.

Add the ground coriander and cumin and stir in then quickly add the boiling water. Turn down the heat to a gentle simmer and allow to reduce.

Add the chillies and garam masala and simmer for a couple of minutes, then stir in the coriander leaf and serve.

Apologies for the lack of photo, but this was nommed too quickly.

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