4 Marinades with Tandoori Masala

23 October 2020 By Latasha

Cauliflower and Nut Butter Marinade

• 1 large cauliflower, whole
• 1 tbsp ghee + 1 tbsp oil
• Coriander to garnish

Marinade

• 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

Garnish

• 2 tsp brown sugar
• Coriander leaves

Method

1. Parboil cauliflower in hot boiling water for 8 minutes, stem side down. Allow to cool.
2. Heat ghee and oil in a saucepan then lightly fry all the marinade ingredients until smooth. Set aside to cool before using.
3. Pour the marinade over the cauliflower and coat all over.
4. 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.
5. 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

Method

1. Parboil potatoes, skin on in hot boiling water for 20 minutes. Leave to cool.
2. Once cool, cut into long wedges.
3. 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.
4. Mix wedges with the marinade until well coated.
5. 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.
6. 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

Method

1. 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.
2. Marinate fish for 20 minutes.
3. Prepare a foil parcel.
4. Scatter chickpeas over the base of parcel.
5. 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

Marinade

• 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

Garnish

• Melted ghee, coriander and mint

Method

1. Heat olive oil in a saucepan and lightly fry all the marinade ingredients until combined. Set aside to cool before using.
2. Marinate the drumettes for a couple of hours.
3. When ready to cook, bring to room temperature, place in a foil lined tray.
4. 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.