Use medium size prawns with shell. Make a cut across the back and devein. Flatten the prawns, season and marinate with Mirch Masala. Allow to marinate for 15-20 minutes. Place on a hot BBQ (or grill pan). Turn them over in 30 seconds and cook for another 30 seconds. Reduce the heat and cook for a further 3-5 mts till the shells are crisp. Remove from heat and serve garnished with fresh coriander sprigs and lemon segments.
Ingredients – Diced beef, Capsicum, Spanish Onion (all cut into 1 inch cubes).
Incorporate the Mirch Masala into the ingredients and allow to marinade for approx. 1 hour. Put the beef, onions and capsicum onto wooden skewers and grill or BBQ. Turn the skewers ensuring even cooking (approx 5-8 minutes). Serve garnished with fresh mint and lime.
Ensure the filled has no bones. Pat dry with a paper towel and season. Apply a thin layer of the Mirch Masala and allow to marinade for 15 minutes. In a flat tray pour some bread crumbs (such as panko crumbs). Place the fish on top and gently press down. Flip the fish over and coat the other side. Heat oil in a heavy bottom pan and gently add the fish and cook on medium heat for two minute or till golden on the first side. Turn it over and cook for a further 2-3 minutes (till cooked). Serve garnished with lemon segments & salad greens.
Ingredients – Button mushrooms, Capsicum, Spanish Onion, Zucchini (cut into 1 inch cubes).
Incorporate the Mirch Masala into the ingredients and allow to marinade for approx. 1 hour. Put the mushrooms, zucchini, onion and capsicum onto wooden skewers and grill or BBQ. Turn the skewers ensuring even cooking (approz 5-7 minutes). Serve garnished with fresh mint/coriander and lemon.
Ingredients – Green prawns shelled (tails on) & deveined, spring onions sliced, fresh coriander, lime.
Marinade prawns with the Mirch Masala marinade and a little lime juice. In a pan heat olive oil and add the prawn along with the spring onion whites. Stir fry on high heat till the prawns are almost cooked (3-4 minutes) add the spring onion greens and coriander and cook for an additional 30 seconds. Serve garnished with a few sprigs of coriander and lime wedges.
Lightly season and marinade lamb chops with the Mirch Masala marinade. Allow to marinate for at least one hour (overnight if possible). Place chops on a hot grill pan or directly on the BBQ. Cook for approx. 3 minutes and then turn over the chops. Reduce the heat and cook for a further 2 minutes (for med to med-well). Serve with a refreshing coriander/mint raita.
Ingredients – 3 Eggs, 30ml pouring Cream, 15g grated Parmesan, 1tsp chopped Parsley, Seasonings, Butter 10g.
Whisk all the ingredients in a bowl. In a non-stick pan melt a little butter and add the egg mixture. Cook on slow heat stirring constantly till the eggs almost reach the desired consistency. Remove from the fire and continue stirring till cooked. Serve with crusty toast.
Grate approx. 150g of cheese (tasty/cheddar) and add to it 2tsp of Mirch masala, a few sprigs of coriander roughly chopped, roasted chopped cashewnuts and one egg yolk. Mix all the ingredients well to create a rough paste.
For the Sandwich – On thick slices of bread (white sourdough, ciabatta or even Turkish bread sliced down the middle) apply a generous amount of the mixture. Place another slice on top and press down gently. Apply butter on the outside and place this side down onto a medium hot grill pan and cook till golden. Apply butter on the uncooked side and turn it over and cook till golden. Cut the sandwich (the cheese mixture should be melting) and serve with salad greens tossed with a little olive oil and seasoning.
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