1. Mix the oil with the rest of the ingredients together in a jug. Remember to only season meat once ready to braai, with no more than 1½ tsp (7,5 ml) salt per kilogram of meat.
2. Place the meat, fish or chicken in a bowl and pour the marinade over. Mix until well coated.
3. Allow to marinate for 1-2 hours or overnight in the fridge. Fish should not marinate for more than 30 minutes.
4. Braai over medium coals until cooked to your preference. Cooking time will depend on the type of meat used. Brush with any extra marinade while braaiing.
5. Any unused marinade can be heated and served as a sauce. It is delicious served with brown rice, pap or even potatoes in the skin and the meat. Make double the marinade and refrigerate in a sterilised jar for up to two weeks.
1. Crush the coriander seeds with a rolling pin to release more flavour.
2. The strength of the curry powder will determine the spiciness of this marinade. Or add a finely chopped chilli for an even spicier version.
3. Tandoori: add ½ tsp (2,5 ml) paprika to half the marinade and stir this mixture into 1 cup (250 ml) low-fat plain yoghurt. Marinate lamb or chicken in this mixture overnight and brush over the meat while braaiing.
4. Sosaties: thread 1 kg of marinated meat cubes onto kebab sticks. Try beef rump, sirloin or chicken fillets. Add onion, mushrooms, peppers, pineapple and fresh lemon or bay leaves for colour and flavour. Braai to your preference.