Tag-Archive for » tandoori «
This is a very simple, quick and easy recipe to make, you can have it on the table in about 35-40 Min’s and that time is only because, of the longer cooking time for the rice. It tastes very good, I serve mine with a yogurt sauce, which I will list ingredients below, but you can serve as is or with whatever is your preference.
Ingredients
2 Tablespoons Tandoori paste
400ml Coconut milk (divided use)
4 White fish fillets
1 Tablespoon olive oil
2 Carrots cut into matchsticks
1 Medium red onion, sliced thinly
Green Chilli Rice
1 Cup Jasmine rice
150ml Water
2 Long green chillies, sliced thinly
1 Teaspoon grated lemon rind
Yogurt Sauce
3/4 Cup Greek style yogurt
1/4 Teaspoon Cumin
1/2 Medium Cumber, chopped finely
2 Tablespoons fresh mint, chopped finely
1/2 Teaspoon mint sauce
Method
1. Combine paste with 80ml of the coconut milk (reserve remaining 320ml for the rice.) Place fish fillets in paste and leave in the fridge while making the rice.
2. Rinse rice under cold water until water runs clear. Combine rice, water, chilli, rind and remaining coconut milk in a saucepan, bring to the boil, reduce to a simmer and cook covered about 15-20 Min’s stirring occasionally, until rice is tender.
3. While the rice is cooking, heat the oil in a large frying pan add onion and carrot, cook stirring a couple of minutes.
4. Place fish fillets on top of vegetables, cook covered about 10 Min’s uncover and cook a couple Min’s more or until fish is cooked through. (cooking time will vary depending on thickness of fish fillets.)
Yogurt Sauce
1. Combine all the ingredients in a bowl and mix well.
To serve: Spoon some vegetables onto a plate top with fish and drizzle with yogurt sauce if desired. Serve the rice on the side.
All photos taken by me unless otherwise stated.
I made this as kebabs with couscous to keep it lighter than serving as a curry with rice. If you prefer that or your not a lover of couscous the marinade recipe can be used in this way, just reserve the marinade to cook with the lamb pieces as the sauce and serve over rice topped with raita.
Ingredients
800g-1kg Lamb fillets (depending on appetites my hubby and son will eat 3 to 4 kebabs each where as I’m happy with 2)
3 Tablespoons Tandoori paste (I use Rajah brand)
150g Natural yogurt pot
1 Tablespoon lemon juice
Raita
300g Natural yogurt
1 Medium cucumber (120g), Seeded and chopped
11/2 Tablespoons fresh mint, finely chopped
1 Teaspoon mint sauce
Couscous
2x100g Sachet quick cook couscous ( The brand I buy come in 100g individual sachets for 4 servings it is between 150g-200g )
1 Teaspoon vegetable stock powder
1 small red pepper, finely chopped
1/2 small yellow pepper, finely chopped
1 small red onion, finely chopped
3 Green onions, thinly sliced
2 Tablespoons fresh mint, finely chopped
3 Tablespoons fresh parsley, finely chopped
1 Tablespoon white wine vinegar
2 Tablespoons lemon juice
3 Tablespoons olive oil
Method
1. Chop lamb into about 1 inch cubes, combine paste, yogurt and lemon juice, add lamb and marinate several hours or overnight.
2. Either thread lamb on metal skewers or if using wooden skewers make sure they are soaked for 20-30 Min’s in water to prevent burning during cooking.
3. Cook lamb on BBQ or grill 4-6 inches from heat until cooked as desired. (approx 5-10 Min’s a side, medium rare-medium well)
Raita
1. In a medium size bowl combine yogurt, cucumber, mint and mint sauce mix well and refrigerate until needed.
Couscous
1. If using quick cooking sachets I add 1 teaspoon of chicken stock powder to the water, bring to boil and add the sachets for a couple of minutes. Remove from pan and add couscous to a large bowl and fluff. If using another type of couscous prepare according to packet.
2. Add both peppers, red and green onions, mint and parsley combine well.
3. Combine vinegar, lemon juice and olive oil in screw top jar shake well. Pour over couscous and mix well.
To serve place couscous on plate top with kebab and drizzle with raita.
4-5 servings
All photo’s taken by me unless otherwise stated.
