With warmer days ahead, make summer entertaining easy with chef Sid Sahrawat’s Cassia at Home range of Indian sauces – simply cook your favourite protein or vegetable, add the sauce, heat, and eat.
The Cassia at Home range includes four flavoursome sauces: Korma (a beautifully thick, mild sauce made with almonds and cardamom), Makhani (a medium spiced ‘butter chicken’ sauce made with cashews for the ultimate velvety finish), Madras (a moreish blend of coconut milk, curry leaves, and mustard seeds in a medium spicy tomato-based sauce), and Karahi (a spicy, tomato-based sauce).
For more info, visit cassiaathome.com.
Market fish and karahi curry sauce with mint and yoghurt
- 600g firm, white fish fillet or fillets, skin on
- Oil or butter
- 1 x 500ml jar Cassia at Home Karahi Curry Sauce
- A good handful of fresh mint, leaves picked
- 150g natural, unsweetened yoghurt
- ½ tsp Cassia at Home chaat masala
- 4 large savoy cabbage leaves, cut into rectangular pieces, 5–7cm in width
- Cut the fish into 4 pieces. Add a drizzle of oil or a good knob of butter to a frying pan and put over medium heat.
- Cook the fish pieces, skin-side down, for 2–3 minutes until the skin is crisp, then turn and cook for a further minute until translucent. Remove from the pan and leave to rest. Meanwhile, warm the curry sauce in a saucepan.
- Put the mint leaves in a blender along with the yoghurt. Season with a pinch of salt and the chaat masala. Blend until well combined and set aside.
- Wipe out the warm frying pan and add a drizzle of oil or a good knob of butter. Add the cabbage pieces and pan-fry until just tender.
- To serve, put a piece of fish on each plate and dollop the mint and yoghurt to the side. Spoon some warm curry sauce over each piece of fish and top with the cabbage.
Butter Duck with Makhani Sauce
- 6 garlic cloves, finely grated
- 4 teaspoons finely grated peeled ginger
- 1 teaspoon Cassia garam masala spice blend
- 1 ½ cups whole-milk yoghurt (not Greek)
- 1 tablespoon kosher salt
- 1 whole duck
- 2 tablespoons of Cassia tandoori masala spice blend
- 1 jar of 500ml Cassia at Home Makhani sauce
- Chopped fresh coriander sprigs for garnish
- Steamed basmati rice (for serving)
For garnish (optional)
- 1 kūmara, sliced very thinly
- Oil for frying
- Bunch of radishes, trimmed and cut into quarters
- 1 cup water
- ½ cup vinegar
- 100gm castor sugar
- Combine garlic, ginger, garam masala in a small bowl. Whisk yoghurt, salt, and spice mixture in a medium bowl with the tandoori spice mix; rub all over duck and turn to coat. Cover and chill 4–6 hours.
- Meanwhile, preheat oven to 200 degrees Celsius. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange duck on rack skin side up. Cook until duck starts to blacken in spots (it will not be cooked through), about 20 minutes. Turn oven to 180 degrees Celsius and cook for a further 40 minutes.
- Warm the Cassia at Home Makhani sauce in a saucepan until it simmers. Add water, coconut milk, or cream if you wish to adjust the sauce consistency to your liking.
- For the garnish, heat oil in a saucepan and deep fry the kūmara slices, then drain on a paper towel to drain excess oil, set aside. In a saucepan, bring the water to boil then add the vinegar and sugar to the saucepan.
- Once the sugar has dissolved, turn off the heat and add the radish to the pan to pickle it. Set aside.
- Portion duck into even pieces, add to sauce, and simmer, stirring occasionally, until duck is cooked through, 8–10 minutes.
- Serve with rice. Garnish with rocket flowers or other edible flowers, pickled radishes, and
- kūmara crisps.