CORIANDER MASALA BAKED
Indian food packed full of aromatic spices and a big serving of love

CORIANDER MASALA BAKED

baked corriander masala

PREPARATION TIME

10-15 minutes

COOKING TIME

30 minutes

SERVING SUGGESTION

Serves 2-3. Tip: Grill/BBQ: Skewer the marinated cubes and cook on a medium heat, turning occasionally until cooked. Tip: Garnish with lemon wedges. Delicious with Naan bread and Geeta’s Premium Mango or Lime & Chilli Chutney.

HEAT LEVEL

MEDIUM

STEP BY STEP INSTRUCTIONS

step 1

Mix the oil, yogurt, whole spices and sauce in a bowl

step 3

Transfer onto a baking dish. Add the new potatoes and tomatoes to the baking dish and cover with the remaining marinade. Bake for 15 minutes until cooked

step 2

Coat the fish fillets with the marinade and allow it to infuse for at least 10 minutes (or overnight)

Ingredients

3-4 fish fillets (any white fish), cubed if you’re grilling. Or use 250-300g prawns or mixed vegetables/3-4 chicken fillets

150g new potatoes cut in half

100g cherry tomatoes and asparagus

1 pack Geeta’s Coriander Masala Sauce Kit

1 tablespoon plain yoghurt

1-2 tablespoons oil

Garnish: fresh lemon wedges

QUICK TIPS

  • Spread some mashed avocado on to your favourite bun or brioche (we like sourdough).
  • Add a thick slice of tomato and red onion.
  • Add a nice dollop of Geeta’s Premium Mango or Onion Chutney.
  • Stack a large grilled or pan fried Portobello mushroom on top.
  • Absolutely yummy!
  • VIEW MORE TIPS AND TRICKS