Hello Weekend! 🙂 What a treat! Two incredible meals from one delicious sauce, this one pot wonder is a must try. A tangy, creamy dish with a subtle kick of heat its great for scooping up with a good old naan bread. Yummy! All you’ll need is around 40 minutes to prep and cook this dish. It’s that simple!
- 1 x large white onion (Whizzed in the blender)
- 1 x carton (330ml) of plain tomato passata
- 1 x can of (330ml) low fat coconut milk
- 1 x tsp. salt
- 1 x tsp. black pepper
- 1 x tsp. chilli powder
- 1 x tsp. turmeric
- 2 x garam masala
- 1 x tandoori masala (I use East End as there are no artificial colours)
- Handful of chopped coriander for garnish
- 1 tbsp. olive oil
Meat / Fish for the two dishes:
- 8 large kind prawns peeled.
- 2 x chicken breast fillets
Marinade for the meat and fish:
- Juice of half a lemon
- 2 tsp. turmeric
- 2 x tsp. garlic paste
- 2 x tsp. ginger paste
- Salt and pepper
- 2 tsp. tandoori masala
- 2 tbsp. fat free natural yoghurt
For this dish I would start by marinating your meat and prawns, this will give them a chance to soak up all that great flavour. For the prawns add 8 large peeled king prawns to a bowl and add half of all the ingredients; the lemon juice, ginger and garlic paste, a shake of salt and pepper and the tandoori masala and yoghurt. Mix together and leave to one side. Repeat the same method for the chicken and marinate in the remaining spices and leave to one side.
For the sauce, add the oil to a plan and heat. Add to the pan, the onion and soften. Then add the garlic, ginger, one tsp. of the garam masala and all of the remaining spices. Stir into the onion until combined and cook until deliciously golden. This should take around 3-5 minutes.
Add the tomato passata and stir. At this point I would recommend a little salt and pepper. Reduce the mixture by a third.
Add the can of light coconut milk. I prefer using a light milk as this has a more subtle flavour and doesn’t detract from the richness of the tomato. Let it gently bubble to allow the flavours to mingle and enhance.
Take your marinated fish and chicken and place on a kebab skewer. Place under a hot grill. The prawns will cook a little quicker, around 3 minutes on each side or until golden. The chicken will take a little longer around 5-7 minutes on each side until golden and edges crisp. I recommend turning your skewers once to ensure they are cooked evenly on both sides.
This dish is now done! Add the prawns to the sauce and simmer for a couple of minutes to make a lip-smacking tandoori prawn masala, or add the chicken to the sauce for a deliciously rich chicken tikka masala. Garnish with the remaining garam masala, some coriander and a squeeze of lime for some real zing! Give it a try!!!