Soola Paste is a great all-round cooking paste
This soola recipe is from the Rajasthan in Northern India. I’ve been making it for years and use it on all types of food. Though it is most often used to make soola kebabs, it is really an all-round paste that can be used to flavour fish, shellfish, poultry, meat and even game. Try it with venison and prepare to be impressed.
If I have some left over I often use it to liven up sandwiches. It can be thrown into tomato soup or added to most curries just for a little something tasty and different. Serve it next to a piece of salmon warmed or at room temperature and you will be very glad you did.
Marinade chicken with soola paste for 24 hours and throw it on the BBQ! It’s simply amazing.
So then, enough from me… Give this recipe a go.