Five Easy

Marinades

That Make Christmas Mains Effortless

Goan Vindaloo Spice Paste

Goan vindaloo is a coastal classic that surges in popularity during Christmas and works wonders on pork, lamb, and chicken. Grind Kashmiri chillies, cumin, black peppercorns, cinnamon, cloves, and turmeric with vinegar, ginger, and garlic. The word vindaloo comes from the Portuguese dish carne de vinha d'alhos (meat marinated in wine-vinegar and garlic). Unlike Western curries that became just hot, this has a complex flavour. Tip: Make the spice paste in the morning, coat your meat, and refrigerate. The vindaloo tastes better the next day if you allow the meat to marinate in the gravy. Cook low and slow for the best results.

Sorpotel Spice Marinade

Another Goan classic that is revered during Christmas, this marinade works wonders for pork (belly, shoulder) and liver. Grind Kashmiri chillies, black peppercorns, cloves, cinnamon, and cumin with vinegar, ginger, and garlic into a paste. Add turmeric and tamarind for depth. The vinegar, again, is critical here. It comes from Portuguese cooking, which adds a substantial tang while tenderising the meat. The spice paste should be ground fine, not coarse. Sorpotel tastes better after 3-4 days of reheating once daily, so make it well ahead of Christmas.

Ginger-Garlic Butter

This simple mix works for turkey, chicken, and roast lamb, infusing the meat with simple but layered flavours. Soften butter and mix with lots of fresh ginger-garlic paste, black pepper, salt, and crushed curry leaves. The Indian twist makes it better than plain herb butter. Butter under the skin keeps poultry moist. Ginger-garlic is a flavour Indians understand and love. More versatile than you think. Rub half under the skin before roasting, save the rest to brush on in the last 30 minutes. One stick of butter handles a 3-4 kg bird easily.

Honey-Soy with Indian Spices

This marinade is best for ham, pork ribs, and salmon. To make it, mix honey, soy sauce, crushed ginger, garlic, and add a pinch of garam masala or chilli flakes. Sweet and salty glazes caramelise quite well. The desi spice mix addition makes it less foreign-tasting. Perfect for spiral ham, where the glaze gets into all the cuts. Shortcut: Whisk everything together before cooking, then baste every 20-25 minutes. The glaze thickens as it reduces and creates a glossy finish.

Getting It Right

Following these basic tips can help you nail the marination: 

• Chicken and pork require a minimum marination of 2-4 hours. Fish breaks down quickly, so 15-30 minutes is the maximum. Lamb and beef can go overnight.
• Use glass bowls or zip bags, never metal. The acid reacts with steel and aluminium. Make sure the meat is properly coated.
• Before adding raw meat, pour out some marinade to use for basting or as sauce. Never reuse marinade that touched raw meat unless you boil it thoroughly first.
• Take the marinated meat out 30 minutes before cooking so it cooks evenly. Straight from the fridge to the oven gives uneven results.
• If cooking for a mixed crowd, the tandoori and coconut marinades are safe choices. Everyone knows those flavours. The vindaloo is for people who appreciate proper Goan cooking.

The Perfect Marinades

These marinades work whether you're roasting in the oven, grilling, or cooking on the stovetop. Be it biryani, tandoori meats or Kerala-style dishes, these marinades are top tier. Mix one up early, let the meat sit while you handle the sides and desserts, and you're set for Christmas lunch without the panic.