foodie with a passion for Indian cuisine

Author: Michael

Indian fried chicken

Indian fried chicken

  Print Indian fried chicken Deep fried chicken using an Indian spiced batter Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 4 people Ingredients 1.5 cups Plain flour 2 tsp coriander seeds 1 tsp cumin seeds 1 tsp […]

Tarragon Chicken

Tarragon Chicken

  Print Tarragon Chicken Chicken and mushroom in a creamy wine and tarragon sauce Course Main Course Cuisine French Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 3 people Author Michael Ingredients Tarragon chicken 1 tbsp groundnut oil 1 tbsp […]

Marinated pork loin kebab

Marinated pork loin kebab

 

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Marinated pork loin kebab

Pork loin marinated in an Indian / Greek fusion marinade, served in a naan bread with salad and mint yogurt sauce

Course Main Course
Cuisine Greek, Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 people
Author Michael

Ingredients

Marinated pork

  • 400 gram pork loin 1/2 inch cubes
  • 2 tsp fresh garam masala
  • 1/2 tsp cinnamon powder
  • 1 tsp smoked paprika
  • 3 cloves garlic grated
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp extra hot chilli powder
  • 1 pod komodo dragon chilli finely chopped
  • 1 tsp salt
  • 2 tsp natural Greek yoghurt
  • 1 tsp freshly ground black pepper
  • 1 tbsp olive oil

Instructions

  1. Combine all of the marinade ingredients in a bowl, stir to mix

  2. Add the pork loin cubes and mix well 

  3. Cover the bowl and allow to marinade for at least an hour, preferably over night

  4. Pat pork dry and grill for 10 - 15 mins until cooked through and charred, turning a few times through cooking

Recipe Notes

 

Lamb Koftas

Lamb Koftas

  Print Lamb Kofta Meatballs Lamb kofta meatballs – ideal for wraps Course Main Course Cuisine Greek Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Servings 4 people Author Michael Ingredients Lamb kofta mix 500 grams Minced lamb 3 cloves Garlic, […]

Curry Frenzy Carolina Reaper and The Sting limited edition sauces

Curry Frenzy Carolina Reaper and The Sting limited edition sauces

I’ve always been a huge chilli fan, some years ago I grew 27 plants – a collection of Apache, Jalepeno, Habanero, Scotch Bonnet and Dorset Naga varieties and I always had orders of hot sauces coming in, though over the last couple of years I’ve […]

Tamarind Chicken Wings

Tamarind Chicken Wings

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Sweet, tangy and sticky Indian chicken wings

Course Appetizer
Cuisine Indian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Michael

Ingredients

Tamarind sauce

  • 3 tsp tamarind concentrate
  • 1 tbsp groundnut oil
  • 2 tsp garam masala
  • 1 tbsp chopped green chilli
  • 4 tbsp demerera sugar

Chicken wings

  • 1 pack chicken wings (approx 10)
  • 2 tbsp garam masala
  • 2 tsp hot chilli powder
  • 1 tsp salt
  • 1 tbsp crushed coriander seeds
  • 1 tbsp crushed cumin seeds
  • 1 tsp crushed fennel seeds
  • 2 tbsp groundnut oil
  • 2 tsp garlic / ginger paste

Instructions

  1. Start by preparing the chicken wings.

    Pre-heat the oven to 240 deg C.

    Place the wings in a large bowl, add the oil and coat the wings.

    Mix all of the ground and crushed spices together and sprinkle over the chicken wings and rub to combine.

    Place the wings in the oven and bake for 40 minutes until browned and crispy, turning over 2/3 in to the cooking time.

    Whilst the wings are cooking, prepare the tamarind sauce.

    Add the groundnut oil to a small pan and place over a medium heat

    Add the garlic / ginger paste and green chillies to the oil, stir fry for 1 minute, ensuring not to burn

    Add the garam masala, stir fry for 30 seconds

    Add the tamarind concentrate, stir to combine.  

    Add the sugar and stir to combine

    At this point you'll have a really thick, black, gloupy mess in the pan - add the water to the pan and stir combine.  

    Bring the mixture to a boil and reduce to a medium heat and allow to reduce for 5 minutes

    Test for taste - if it's too sour, add more sugar, if it's too sweet, add more tamarind / water to counter - and assess for spice flavouring - if you'd prefer a more Indian flavour, add some more garam masala to your liking

    Add the corn flour and stir until thickened - the finished sauce should coat the back of a spoon when placed on top of the sauce - it should be runny enough to trickle over the wings and not thick like treacle

    Add the chopped coriander and stir to combine

    When the wings are done, place in a large bowl and pour over the tamarind sauce, using kitchen tongs to toss the wings around to ensure they're covered

    Serve.



Recipe Notes

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