Why not give these delicious Indian recipes a try and create a fabulously exotic dish to wow dinner guests.
Butternut Squash Tikka Masala
This is a classic Indian dish with all the essential flavours, try substituting the squash for marrow, spring onions, lamb or chicken.
Serves four
Ingredients:
1 tbsp vegetable oil
1 tsp fine chopped ginger
1 butternut squash, chopped into cubes
20 sugar snaps, stringed and washed
2 spring onions, peeled, washed and cut into 4cm baton
150ml Seeds of Change Tikka Masala sauce
1 tbsp fine chopped coriander leaves
Method
1. Heat the oil in pan, add chopped ginger and sauté for 30 seconds, then add sugar snaps and spring onion and sauté for 2 minutes
2. Add diced squash and sauté for 3-4 minutes on low heat and add sauce and simmer for 5 minutes or until the squash is cooked
3. Sprinkle with chopped coriander leaves and serve with warm bread or rice
Swordfish Madras
Absolutely fabulous sauce for people who like it hot! Try swapping the swordfish for any other strong fish, such as tuna, or chicken if you prefer. You can increase the heat by adding extra green chillies.
Serves four
Ingredients:
1 ½ tbsp vegetable oil
1 tsp fine chopped ginger
1 green chilli, slit lengthwise
10 curry leaves, fresh or dried
2 medium red onions, thinly sliced
200g swordfish diced into 2cm cubes
200ml Seeds of Change Madras sauce
100ml warm water
100g baby plum tomatoes, cut into halves
1 tbsp fine chopped coriander leaves
Method
1. Heat oil, sauté ginger, chilli and curry leaves for 1 minute
2. Add sliced onions and sauté until translucent, then add the diced swordfish and sauté for 2 minutes
3. Pour in the Madras sauce and water and let it simmer until the fish is cooked
4. Stir in baby plum tomatoes and chopped coriander just before serving. Serve with bread or rice
Prawn Korma
Superb subtle flavours of coconut cream and spices have been balanced with the inspiringly spectacular colour of this sauce. The prawns can be swapped for any delicate fish or vegetables.
Serves four
Ingredients:
1 tbsp vegetable oil
2 pods green cardamom, remove the seeds and discard the skin
½ tsp crushed black peppers
20 medium size raw prawns, peeled, cleaned and washed
16 asparagus spears cut into 4cm batons
20 baby carrots, peeled and parboiled
150ml Seeds of Change Korma sauce
100ml warm water
4 coriander sprigs for garnish
Method
1. Heat oil, sauté cardamom seeds and crushed black pepper for one minute and add prawns, asparagus and carrots
2. Sauté for 2 minutes and then add sauce and simmer until prawns are cooked
3. Adjust the consistency of the sauce by diluting with warm water. Garnish with coriander sprigs and serve hot, with steamed rice
Vegetable Jalfrezi
This is a very traditional dish and will work equally well with prawn, fish or chicken.
Serves four
Ingredients:
1 tbsp vegetable oil
¼ tsp cumin seeds
½ tsp chopped garlic
2 medium courgettes, washed and cut into 4cm batons
3 portobello mushrooms, cut in half and thick sliced
6-8 asparagus spears, peeled and cut into 4cm batons
8-10 baby corns, cut into quarters – lengthwise
4-5 tbsp of Seeds of Change Jalfrezi sauce
½ tbsp fine chopped coriander
Method
1. Heat oil in pan and sauté cumin seeds and garlic. As cumin seeds pop, add all the vegetables and sauté for 2-3 minutes, searing the vegetables
2. Add sauce and toss well to reheat
3. Sprinkle chopped coriander leaves and serve immediately
Game Balti
This is an excellent dish to whip up when time is short as it’s quick and easy to prepare. Swap the venison for a mix of vegetables, chicken or lamb if you prefer.
Serves four
Ingredients:
1 tbsp vegetable oil
1 tsp chopped ginger
¼ tsp coriander seeds
¼ tsp crushed red chilli flakes
3 large venison steaks cut into 2cm cubes
2 large red peppers cut into 2cm dices
100 gm of blanched broad beans
6 – 8 tbsp Seeds of Change Balti sauce
Method
1. Heat oil and sauté ginger for 30 seconds and then add coriander and red chilli flakes
2. Sauté for 1 minute and add peppers and broad beans, stir to seal for 2 minutes
3. Add diced venison and cook for 3-4 minutes until the meat is 3/4 cooked
4. Add sauce and simmer for 2-3 minutes or until the venison is cooked. Serve hot with bread or rice