You will need:
30ml (2 tbsp) plain yogurt
15 ml (1 tbsp) tandoori curry paste
200 g cleaned and deveined prawns
12 mini toasted baguette slices
1 avo, mashed and lightly seasoned with fresh lemon, salt and pepper
Coriander leaves, to garnish
1. Preheat the oven to 180 C and lightly grease a casserole dish with oil. Mix the yoghurt and the tandoori paste together and lightly season with salt and pepper if necessary. Add the prawns and marinate in the fridge for 10 to 15 minutes.
2. Transfer to the prepared casserole and grill in the oven for about 5 minutes until cooked through. Top the toasties with avo, coriander, ending off with the prawns. Enjoy.
Main: Indian style chicken lasagne
You will need:
30 ml (2 tbsp) oil
10 ml (2 tsp) butter
1 large onion, chopped
1 each green
3 cloves garlic, chopped
3 cm piece of ginger, chopped finely
5 ml (1 tsp) ground coriander
1 (¼ tsp or pinch) turmeric powder
2 ml (½ tsp) cumin seeds
5 ml (1 tsp) mild curry powder
5 ml (1 tsp) paprika – use madras curry powder instead
200 ml (½ can) chopped and peeled tomatoes
1 fresh chilli, chopped
2-3 chicken fillets, cut into small strips
Fresh coriander leaves
Juice of ½ lemon
30 ml (2 tbsp) butter
30 ml (¼ cup) corn flour
500 ml (2 cups) milk
125 ml (½ cup) parmesan cheese
Precooked lasagne sheets
Preheat the oven to 180 C and lightly grease a casserole dish with oil
1. Chicken: Heat the oil in a large frying pan and gently sauté the onion for a minute until slightly golden – and not burnt. Add the garlic and ginger and cook for another minute. Stir in the ground coriander and stir for a minute and then add the rest of the spices (turmeric, curry powder, cumin seeds, paprika or Madras curry powder).
2. Pour in the canned tomatoes and simmer for about 10 to 15 minutes, stirring continuously. Add the chicken strips with water and cook for 15 minutes until the chicken is cooked. Add the coriander and set aside.
3. White sauce: make the white sauce by heating the oil in a separate saucepan. Stir in the four until it resembles breadcrumbs and whisk in the milk. Cook for 5 minutes until slightly thickened and lightly season with salt and pepper to taste. Add a third of the cheese.
4. In the prepared dish, spread a bit of the sauce, followed by a layer of lasagne sheets and curry mix. Continue until you end of with a layer of white sauce and sprinkle the rest of the cheese. Bake for 10 minutes in the oven until done. Serve.
Dessert: crème brûlée – loves custard and malva
Prep time: 5 min
Cooking time: 40 min
serves or makes 6 or more
You will need:
6 egg yolks
80 ml ( 1/3 cup) castor sugar
250 ml (1 cup) milk
500 ml (2 cups) cream
5 ml (1 tsp) vanilla essence
Extra castor sugar for sprinkling on top
1. Preheat the oven to 140 C and pour hot water into a roasting pan lined with kitchen towel. Beat the egg yolks and castor sugar together until well mixed.
2. In another saucepan, heat the milk and cream until just below the boiling point – this is called scalding the milk. Remove from heat and add the vanilla essence.Add the hot milk mixture into the egg mixture and mix gently. Strain the custard mixture through a sieve into a large jug.
3. Pour the custard into greased ramekins, place in the roasting pan filled with hot water. Bake for 25 to 30 minutes until set or a knife comes out clean when inserted in the middle. Cool and chill in the fridge.
4. Sprinkle some sugar on top of the cold custard covering the entire top surface. Place as close as possible to a preheated grill until the sugar is melted and caramelised. Or using a blowtorch. Return the custard to the fridge for the caramelised sugar to harden and serve.
Go back on Cooking with Siba’s recipe pages, click here.