In a small bowl, mix all the ingredients together. Store in a covered glass CURRY TEA RUB

Makes 3 cups

• 11⁄4 cups Madras curry or any local curry powder

• 1⁄2 cup turbinado sugar

• 1⁄2 cup blackberry tea or any local fruity tea

• 2 tablespoons ground ginger

• 1⁄2 cup sea salt

• 1⁄4 cup chives

• 1⁄4 cup lime zest

In a small bowl, mix all the ingredients together. Store in a covered glass jar in a dry, dark place for up to 1 month.

 

I have always loved tea smoking— a classic Chinese cooking technique for the wonderful smoky flavor it imparts on food. Here I’ve combined a fruity blackberry tea with curry powder. Fruit and curry is always a great combination, especially in the Indian tradition —think of all those wonderful chutneys! While I was in South Africa, I toured the famous spice markets of Durban, which are filled with aromatic and colorful Indian spices—South Africa has an enormous Indian influence. While many home cooks steer clear of Indian cuisine, this Curry Tea Rub gives you the wonderful flavor of India with minimum fuss or expense. Just rub the curry spice blend on chicken, fish, meat or veggies and then cook—in no time you have a unique and tasty dish and it doesn’t get much easier than that!

Where: Stellenbosch, South Africa
Grape: Malbec
Style: This wine features an incredibly dark red color with intense blackberry and peppered fennel notes, fine ripe tannins, and a long warm finish. 
This is ideal with rich red meats as well as ostrich and venison.

Where: Stellenbosch, South Africa
Grape: Sauvignon Blanc
Style: Possessing a lively golden-green color, this wine is packed with gooseberry, papaya, and pineapple. Its powerful and concentrated taste has become a trademark of Mulderbosch.
This is one of my all-time favorite wines to pair with butterfish.

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