Curry Braai Marinade
Curry braai marinade
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 2 onion chopped
- 30 ml oil
- 10 ml garlic flakes rehydrated
- 30 ml curry powder
- 15 ml tumeric
- 15 ml steak & chops spice
- 300 ml brown vinegar
- 250 ml smooth apricot jam
- 4 bay leaves torn
- Carbohydrate 6.78335594161265 g
- Cholesterol 0 mg
- Fat 7.43591423373257 g
- Fiber 1.58464216889201 g
- Protein 0.842212055770102 g
- Saturated Fat 0.55640132896868 g
- Serving Size 1 1 Serving (65g)
- Sodium 3.23759812164559 mg
- Sugar 5.19871377272064 g
- Trans Fat 0.404719653880343 g
- Calories 94 calories
Fry the onions in the oil for about 4 minutes until they are soft and golden but not brown. Add the garlic, curry powder, turmeric and steak and chops Spice fry for another minute. Stir in the vinegar and jam and heat until boiling. Boil for 10 minutes. Remove from the heat and let the marinade cool down to room temperature. Add the torn bay leaves to the marinade and pour over the meat. Toss to coat and then, cover and marinate for 24 hours. Braai meat on hot coals until done. Baste during cooking. Left over marinade can be thickened by boiling for 5 -10 minutes until reduced and served as extra basting before serving
