Tag Archives: garam masala

Cheats Salmon Tikka

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I love all Indian cooking and sometimes it’s nice to mix it up a little as salmon wouldn’t usually be used for a tikka curry but for a quick dinner option this is fab and doesn’t have a huge long list of ingredients.

Serve with rice and dhal, on top of a crunchy salad or I sometimes make this for nibbles and just pop a little salmon onto baby cos lettuce leaves which works beautifully too

Serves 4-6.

Ingredients

150g Greek yogurt

2 garlic cloves, crushed

2 teaspoons garam masala

3 teaspoons paprika powder

1/2-1 teaspoon Kashmiri chilli powder

8 teaspoons chickpea flour

juice of 1 lime

salt and pepper

600g skinless salmon fillets, around six small fillets

Method

Combine the yogurt, garlic, garam masala, paprika, chilli powder, chickpea flour, lime juice, salt and pepper in a zip lock bag and mix well.

Add the salmon, gently squish it around to make sure that it is all covered in  marinade and then pop back in the fridge for at least one hour.

Preheat the oven or BBQ to 200 degrees Centigrade.

Line a baking sheet with baking parchment if using the oven.

Place the salmon onto the baking tray, spreading it out so the fillets aren’t touching and then top with the remaining marinade and bake for 10-12 minutes.

Pumpkin And Garam Masala Soup

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Comfort food in a bowl.

I was given some wonderful Mauritian garam masala by my lovely neighbours and this is a great way to let it shine.

As with most of my soups, I like to make a big batch and freeze half for another day.

Served with some naan or parathas this fills the boys up!

Serves 12.

Ingredients

30-45mls olive oil

1 onion, diced

3 garlic cloves, peeled and roughly chopped

1kg pumpkin, peeled and roughly chopped

400g carrots, peeled and roughly chopped

2 tablespoons garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

1/2 teaspoon chilli powder

1/2 teaspoon turmeric powder

2 litres vegetable or chicken stock

salt and pepper to taste

1 tablespoon nigella seeds to finish or freshly ground pepper

Method

In a large soup pan or stock pot, heat the oil.

Add the onion, garlic and carrots and cook gently until the onion is soft.

Add the garam masala, cumin, coriander, chilli and turmeric and stir through, cook until fragrant.

Add the pumpkin and stock and bring up to a gentle simmer.

Simmer, covered for 30minutes until all of the vegetables are soft.

Remove from the heat and liquidise, I use a stick blender.

Check for seasoning.

Reheat gently to serve, spoon into bowls and sprinkle over some nigella seeds of freshly ground pepper.

Almond and Cumin Roast Chicken

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This is a treat!

The marinade creates a crust around the chicken that keeps it deliciously moist. By removing the spine and flattening the chook you manage to cut down on the cooking time. I roast the spine with the chook and then use the bones to make a beautiful stock with the scrapings from the pan.

Serves 4-6 depending on sides and appetites!

Ingredients

1 x 1.8kg chicken, spine removed and butterflied

4 tablespoons ground cumin

2 tablespoons garam masala

1 teaspoon Kashmiri chilli

3 large garlic cloves, peeled and roughly chopped

100g dry roasted almond, unsalted, skin on

300mls Greek or natural yogurt

2 tablespoons olive oil

juice of 1 lime

salt and pepper

Method

Process all the ingredients except the chicken.

Flatten the chicken in a roasting tin, using a very sharp knife, slash the skin and flesh of the breasts and legs.

Pour the marinade over and rub all over the chicken, including the cavity.

Set aside to marinade for 4 hours.

Preheat the oven to 200 degrees Centigrade.

Roast the chicken for 45-50mins, basting regularly.

Allow to rest for 20-30 mins, covered with foil before serving.