Curry Marinade for Meat
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 6 hrs 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 tablespoon soy sauce
- 3 tablespoon oil
- 2 teaspoons mustard
- 2 teaspoons balsamic vinegar
- 3 teaspoons honey
- 1 onion (s)
- 3 tablespoon curry powder
- pepper
- 1 dash Tabasco
- 1 teaspoon water, hot
Print Recipe
Pin Recipe Instructions
- Mix the soy sauce with the oil, balsamic vinegar and mustard. Then dissolve the honey in 1 teaspoon of hot water and stir in as well. Peel the onion, dice very finely and stir into the marinade together with the curry powder, pepper and the Tabasco.
- Put the marinade together with the meat of your choice in a freezer bag and close it tightly. Let it steep in the refrigerator for at least 6 hours. Then fry on both sides either in a pan or on the hot grill.
- Tips: If you then bring the juices from the roasted meat to the boil with a mug of cream, you get a great sauce.
- The marinade goes particularly well with poultry and is sufficient for 500 g to 600 g meat.
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