Our favorite use for this rub is on a mess of waangs. It is not an overwhelming curry flavor.
2 T Kirkland No Salt Seasoning
1 T paprika
1/2 T garlic pwdr
1/2 T smoked salt
1 heaping teaspoon of curry powder, adjusted to taste
Use your preferred curry powder. I use S&B Oriental Curry powder purchased from a local International Market. When you open the can you can smell it from across the room, as it should be. If you can’t smell it like that, then you may need a new batch.
A comment about the smoked salt: use either smoked salt OR smoked paprika, but probably not the smoked versions of both of them at the same time. A smoked alderwood salt is pretty nice in this mix. In today’s mix, I’m using a rather generic smoked paprika and pink himalayan salt from Costco.
Enough rub for 3 doz wings, 3 lbs chicken or pork, or more than enough for 6 nice sized fish filets.
`•. .•´ A Book of Days`•. .•´ 