This dish is a way we discovered to use our Spice of the Month, Coconut and Beetroot curry blend, and follows the same principles as a ‘normal’ Tandoori but tastes completely different. It works very well with chicken of course, but an interesting variation is to use fish – try cod, swordfish, salmon or tuna steaks, any firm, meaty fish. The method uses coconut milk instead of the more usual yoghurt, and it is not as spicy hot as a regular tandoori so if you like it hot, add a teaspoon or two of Kashmiri chilli powder. There aren’t many ingredients involved, and of course cooking just involves sticking a tray in the oven, so this is very easy to do if you don’t have much time.
01.
Ingredients
500g Chicken thighs/legs or Fish steak of your choice
5 tsp Coconut and Beetroot curry blend
Coconut Milk, half a can
2 tsp Curry Leaves
02.
Method
- As easy as it gets – simply mix the Coconut and Beetroot blend and the curry leaves with the coconut milk, and marinade the chicken or fish in this for a few hours – overnight is even better if you plan ahead.
- Heat your oven to 170 degrees, and lay the chicken or fish in a shallow tray. If you like, add a few quartered tomatoes to the tray, tucking them alongside the chicken or fish. This will help keep them nice and juicy, and also adds to the flavour.
- Place the tray in the oven. Chicken will take 40 minutes or so, fish about half of that. Serve alongside a nice veggie curry and some pilau rice, or with a nice crispy salad.
