Kitchen Hero: Hamilton Beach Professional Juicer Mixer Grinder
Makes enough for 500g chicken, fish, tofu or paneer
A fresh, aromatic marinade with coconut, curry leaves, green chilli and black pepper, inspired by the flavours of South India.
Ingredients
- 40g fresh or frozen grated coconut
- 10 -2 fresh curry leaves
- 2 green chillies
- 3 garlic cloves
- 2cm piece fresh ginger
- 1 tsp black peppercorns
- ½ tsp cumin seeds
- 1 tbsp lemon or lime juice
- 1½ tbsp oil
- Salt to taste
- 2–3 tbsp water, just enough to blend
Method
- Add all the ingredients to the Hamilton grinder.
- Blitz until you have a thick, vibrant paste, adding just enough water to help everything blend smoothly.
- Coat 500g chicken, fish, tofu or paneer thoroughly with the marinade.
- Leave to marinate for at least 30 minutes before cooking. For chicken, tofu or paneer, you can leave it for a few hours in the fridge. For fish, 20–30 minutes is enough.
- Grill, bake, air-fry or pan-fry until cooked through and lightly charred around the edges.
Batch-cooking tip: The marinade can be made ahead and frozen in portions, ready to defrost when needed for a quick meal.