The weather was beautiful yesterday, so I spent some time at the grill preparing the rub for Day 5 of Rub Week. The week is nearly complete, and by the end I’ll have a small collection of standout rubs. I make sure to prepare enough of each blend to fill a small mason jar. That way, whenever I fire up the grill I can ask everyone which rub they prefer and season each item to their taste.
Here is the lineup so far:
- Day 1 – Island Spice Rub — a bright, aromatic blend I love for fish and shrimp.
- Day 2 – Sweet and Smokey Chipotle Rub — ideal for pork and chicken, with a balance of sweet and smoky heat.
- Day 3 – Lemon Pepper Steak Rub — a classic combination that enhances grilled steaks with citrus and black pepper.
- Day 4 – Cafe Mocha Rub — a rich, slightly bitter-sweet rub that pairs beautifully with beef.
- Day 6 – Ragin’ Cajun Rub — a bold Cajun seasoning that excels with shrimp and also works well on fish, chicken, and pork chops.
- Day 7 – Asian Five Spice Rub — an exotic spice blend that shines on chicken and pork, adding warm, anise-like notes.
Today I went international and prepared a simple Indian-style curry spice blend. I make curry often and enjoy the ritual of toasting whole seeds and grinding them fresh. My pantry usually contains fennel, cumin, coriander, mustard, fenugreek, cardamom pods, whole cloves, black peppercorns, and cinnamon sticks. Toasting whole spices releases deep, fragrant aromas, but that process takes time.
Sometimes you need a quick curry blend. This recipe is a straightforward, no-fuss version that delivers great flavor when you’re in a hurry. A small amount of sugar in the rub helps the spices caramelize on the meat as it grills, giving a pleasant crust and added depth of flavor.
If you prefer a marinade rather than a dry rub, simply mix the spice blend with a little oil, fresh lime juice, and chopped cilantro. That will create a quick, tangy marinade that works especially well with chicken or pork, helping the spices penetrate the meat.
Store the dry spice blend in an airtight container such as a mason jar, and it will stay fresh throughout the summer months. Keeping small jars of each rub makes grilling easier: choose a jar, season to taste, and cook. It’s convenient and keeps the flavors consistent.
This curry-style rub works wonderfully on chicken and pork. Slice the cooked meat thin, place it in a wrap with fresh vegetables, and add a spoonful of raita or plain yogurt for a bright, cooling contrast. The result is a light, healthy curry wrap with lively flavor and satisfying texture. I’ve also used this rub on shrimp before grilling; the sweet heat and curry notes complement shellfish very well, producing spectacular results.
Curry Powder Spice Rub
Prep Time: 10 minutes
Servings: 1 cup
Ingredients
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 2 tbsp turmeric
- 2 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp ground cinnamon
- 2 tsp salt
- 2 tbsp white sugar
Instructions
- Combine all ingredients in a bowl and mix thoroughly until evenly blended.
- Transfer the spice blend to an airtight container such as a mason jar. Store in a cool, dry place.
- To use as a dry rub: pat meat dry, then coat evenly with the spice mixture before grilling or roasting.
- To use as a quick marinade: whisk the spice mix with a few tablespoons of oil, a squeeze of lime juice, and chopped fresh cilantro. Marinate meat for 30 minutes to an hour, then grill.
Notes: Adjust the cayenne to control heat. For deeper flavor, toast whole spices briefly and grind them before measuring. The sugar helps create a caramelized crust when grilling; reduce or omit if you prefer less sweetness.
Author: Steve Cylka
Keep a jar of this curry powder spice rub in the pantry and experiment with it on different proteins and vegetables. It’s versatile, quick to use, and adds an international flair to everyday grilling. Whether you sprinkle it on shrimp, rub it into chicken thighs, or use it to season pork before a quick sear, this blend brings warm, balanced curry flavor without the extra work of toasting and grinding whole seeds.