4 Marinades with Tandoori Masala
There are countless ways to use this magical marinade. It will keep surprising you with magnificent, tasty results.
Cauliflower and Nut Butter Marinade
- 1 large cauliflower, whole
- 1 tbsp ghee + 1 tbsp oil
- Coriander to garnish
- ¼ jar Latasha’s Kitchen Tandoori Sauce/Marinade
- Juice of ½ a lemon
- 100 ml Ayam brand coconut cream
- 1 tbsp good quality Cashew Butter Paste
- Sea salt
- Black pepper
- 2 tsp sweet paprika
- 2 tsp brown sugar
- Coriander leaves
- Parboil cauliflower in hot boiling water for 8 minutes, stem side down. Allow to cool.
- Heat ghee and oil in a saucepan then lightly fry all the marinade ingredients until smooth. Set aside to cool before using.
- Pour the marinade over the cauliflower and coat all over.
- Place cauliflower on a lined tray, sprinkle with brown sugar then bake in a hot pre-heated oven set at 200˚C. Bake for 20 minutes until slightly charred.
- Garnish with coriander leaves.
Oven baked Tandoori Potato Wedges with Cucumber Dip
- 1 kg large Royal Blue Potatoes
- 1 heaped tablespoon Latasha’s Kitchen Tandoori Sauce/Marinade for quite spicy wedges
- 2 tbsp olive oil
- 1 tbsp sweet paprika or Kashmiri chilli powder
- Sea salt and freshly ground pepper
- Coriander to garnish
Yoghurt dipping sauce
- 1 cup natural yoghurt
- 1 grated Lebanese cucumber, with liquid squeezed out
- 1 tbsp chopped mint
- Optional: a little chopped chilli if you like spice or ½ tsp roasted ground cumin
- Parboil potatoes, skin on in hot boiling water for 20 minutes. Leave to cool.
- Once cool, cut into long wedges.
- Meanwhile make the marinade by heating olive oil in a saucepan and adding Latasha’s Kitchen Tandoori Sauce/Marinade with sweet paprika or Kashmiri chilli powder and lightly frying. Set aside to cool before using.
- Mix wedges with the marinade until well coated.
- Lay wedges on a lined baking tray and bake in a hot pre-heated oven set at 200˚C for 15-20 minutes until crispy. Sprinkle crushed sea salt and freshly ground pepper over hot wedges.
- Garnish with coriander leaves. Serve with yoghurt dipping sauce.
Tandoori Fish Parcel Bake with Chickpeas
- 300 g Red emperor fillet or any firm red fish fillet
- 1 garlic clove, minced
- 1 can chickpeas, drained and rinsed
- 2 tsp Latasha’s Kitchen Tandoori Sauce/Marinade
- 2 tbsp Ayam coconut cream
- Squeeze of lime juice
- Sweet paprika
- Sprinkle of brown sugar
- 1 tbsp melted ghee
- Chopped coriander to garnish
- Heat oil in a saucepan and lightly fry Latasha’s Kitchen Tandoori Sauce/Marinade, coconut cream, lime juice, sweet paprika and brown sugar. Set aside to cool before using as the marinade.
- Marinate fish for 20 minutes.
- Prepare a foil parcel.
- Scatter chickpeas over the base of parcel.
- Place marinated fish over chickpeas. Drizzle with melted ghee. Wrap and bake for 15 minutes. Garnish with chopped coriander.
Chicken Tandoori Drumettes
- 600 g chicken drumettes
- ¼ cup olive oil
- 3 tbsp Latasha’s Kitchen Tandoori Sauce/Marinade
- 1 tbsp sweet paprika
- 2 tsp Latasha’s Kitchen Garam Masala
- ½ cup natural or pot set Greek yogurt, lightly whisked with a fork
- 2 long red chillies, seeded and finely minced (optional)
- Zest and juice from one lime
- 1 garlic clove, crushed
- 1 tsp sea salt
- Melted ghee, coriander and mint
- Heat olive oil in a saucepan and lightly fry all the marinade ingredients until combined. Set aside to cool before using.
- Marinate the drumettes for a couple of hours.
- When ready to cook, bring to room temperature, place in a foil lined tray.
- Bake or grill in a pre-heated moderate fan forced oven or grill for 40-45 minutes. Turning occasionally. Drizzle with ghee and garnish with coriander and mint.