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Dealing with a curry addiction is easy with Masala Maza's curry sauces.
Choose any one of the 12-step programs below to address your curry cravings!
Grilled Kabobs
(serves four curry addicts)
1) Mix 1 cup Tandoori Sauce + 1 Tbsp. plain yogurt
2) Cut 2lbs. chicken breast into 2" pieces (or tofu)
3) Cut 2 zucchinis into cubes
4) Chop 1 onion into large pieces or use 8 pearl onions
5) Chop 2 red bell peppers into large pieces
6) Chop 1 pineapple into chunks (or 1 can pineapple chunks)
7) Using 8 skewers place the chicken or tofu and vegetables, alternately, on the
skewers
8) Place skewers in a shallow dish
9) Cover skewers with tandoori/yogurt mix and marinate for several hours in
refrigerator
10) Fire up the grill
11) Place skewers on heated grill and turn them every 3-4 minutes until done
12) Serve with basmati rice and cucumber salad
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Grilled Salmon & Veggies
(serves four curry addicts)
1) Wash 2lbs. wild salmon
2) Rub 1/4 tsp. sea salt into salmon and let sit for several minutes
3) Lightly cover salmon with 1/4 cup Masala Maza's Tandoori Grill Sauce
4) Marinate for 1 hour
5) Slice 1 zucchini into thin strips
6) Slice 2 red bell peppers into thin strips
7) Baste the vegetables with Tandoori Sauce and place them in a foil
8) Fire up the grill (or you can bake it in the oven)
9) Place salmon on grill in a foil boat to avoid sticking and grill on each side for 4-5 minutes
10) Place basted veggies with salmon on grill and continue basting
11) Grill veggies for about 5 minutes
12) Garnish with fresh cilantro and Masala Maza's Mango Key Lime Chutney
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Tandoori Stir Fry
(serves four curry addicts)
1) Chop 1 lb. chicken breast into small pieces (or tofu)
2) Chop one small zucchini
3) Chop 2 cups cauliflower
4) Mix 1 cup Tandoori Grill Sauce with 1/4 cup plain yogurt and 1/2 tsp salt
5) Place all ingredients in a bowl and mix well
6) Marinate for at least one hour in refrigerator
7) Heat 1 Tbsp. oil in a saute pan
8) When oil is hot, pour all ingredients into pan
9) Saute for several minutes until chicken is done
10) Cook 2 cups Basmati rice in 4 cups water and 1 tsp salt
11) The rice takes 15 minutes to cook
12) Serve stir fry over rice and garnish with fresh cilantro and sliced lemons
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Tandoori Potatoes
(side dish serves 4-5 curry addicts)
1) Par boil 5 medium size potatoes
2) Chop par boiled potatoes into small cubes
3) Place chopped potatoes in a bowl
4) Sprinkle 1/2 tsp. salt over potatoes
5) Pour 1 cup Tandoori Grill Sauce over potatoes
6) Mix well
7) Marinate for 15 minutes or longer (the longer the better)
8) In a non-stick pan, heat 2 Tbsp. oil
9) When oil is hot, pour potatoes into pan
10) Saute for several minutes
11) Lower heat and cook until potatoes are done (add a little water if necessary)
12) Serve with a main dish, or as breakfast potatoes!
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Vegetable Korma
(serves four curry addicts)
1) Par boil 4 potatoes and chop into cubes when done
2) Lightly steam 1 cup chopped cauliflower
3) Together with the cauliflower, lightly steam 1 chopped carrot
4) Chop 1 zucchini
5) Heat 2 Tbsp. oil in a non-stick pan
6) Add all the vegetables and saute briefly
7) Add 1 cup Korma Simmer Sauce and cover vegetables with sauce
8) Add 1/4 cup sour cream or yogurt
9) And 1/2 cup water with 1/2 tsp. salt
10) Simmer and stir occasionally for 5 minutes
11) For a more liquid curry add an extra 1/2 cup sauce in step 7
and an extra 1/2 cup water in step 9
12) Garnish with fresh cilantro and serve over rice
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Spinach Dal
(lentil soup – serves eight curry addicts)
1) Wash 2 cups red lentils
2) In a soup pot combine lentils + 5 cups chicken or vegetable both
3) Bring to the boil
4) Lower heat, cover and cook for 25 minutes
5) While lentils cook, saute one chopped onion in a pan
6) When the onion is golden add 1 cup Korma Simmer Sauce
7) Saute onion and sauce until it turns into a paste
8) Add the paste to the cooked lentils
9) Then add 2 cups chopped spinach or 1 cup frozen chopped spinach
10) Add 2 Tbsp. sour cream + 1 tsp. salt
11) Stir well and add a little lemon juice if desired
12) Serve with rice or chapatis
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Chicken Korma
(serves four curry addicts)
1) Chop 4 chicken breasts into small pieces and place in a bowl
2) Mix 1.5 cups Korma Simmer Sauce with the chicken
3) Heat 1 Tbsp. oil in a non-stick pan
4) When oil is hot, add chicken and sauce
5) Saute well
6) Add 1/4 cup yogurt or sour cream and continue to saute
7) Add 1/4 cup water if a more liquid curry is desired
8) After several minutes the chicken will be done
9) Salt to taste
10) Garnish with fresh cilantro
11) Serve over rice
12) And with curried veggies
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Aloo Saag
(serves six curry addicts)
1) Boil 4 medium size potatoes and cut into cubes
2) Sprinkle 1/2 tsp. sea salt over them
3) Heat 2 Tbsp. cooking oil in a pan and saute 1 finely chopped red onion
4) Saute the onion until golden
5) Add one jar Korma Simmer Sauce + 1/2 tsp. sea salt
6) Saute over medium heat for 2 minutes
7) Add 1 16 oz. bag frozen chopped spinach (or two bunches fresh spinach, chopped)
8) Add 1/2 cup sour cream or yogurt
9) Mix well and let simmer several minutes
10) Blend the ingredients into a smooth mixture
11) Stir potatoes into the spinach blend
12) Salt and lemon juice to taste
*Make Aloo Saag one day or several hours in advance so that the potatoes can absorb flavor
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MADRAS COCONUT CURRY RECIPES |
Coconut Curry Halibut
(serves four curry addicts)
1) Rinse 2 lbs. fresh halibut steaks
2) Dry rub the halibut with a little sea salt
3) Heat 1 Tbsp. oil in a non-stick pan
4) Sear the halibut in the pan on both sides
5) Pour 1/2 cup Madras Coconut Curry into the pan
6) Spread the sauce over the fish
7) Lower the heat and cover the pan
8) Cook for about 10 minutes or until done (when the fish easily breaks into flakes)
9) Dry roast 1/4 cup chopped peanuts
10) Place fish on a serving tray
11) Sprinkle the chopped peanuts over the fish
12) Garnish with sliced lemons and fresh cilantro
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Madrasi Vegetables
(serves four curry addicts)
1) Par boil 4 potatoes and chop into cubes when done
2) Lightly steam 1 cup chopped cauliflower
3) Together with the cauliflower, lightly steam 1 chopped carrot
4) Thaw 1 cup frozen peas
5) Chop 1 red onion into large pieces
6 Heat 2 Tbsp. oil in a non-stick pan
7) Add the onion and saute briefly
8) Add the rest of the vegetables and saute for 30 seconds
9) Add 1 cup Madras Coconut Curry and cover vegetables with sauce
10) And 1/2 cup water or coconut milk with 1/2 tsp. salt
11) Simmer and stir occasionally for 5 minutes
12) For a more liquid curry add an extra 1/2 cup sauce in step 7
and add extra 1/2 cup water or coconut milk in step 9
Extra step!) Garnish with fresh cilantro and serve over rice
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Coconut Lentil Soup (South Indian Sambar)
(serves eight curry addicts)
1) Wash 2 cups red lentils
2) In a soup pot combine lentils + 5 cups chicken or vegetable both
3) Bring to the boil
4) Lower heat, cover and cook for 25 minutes
5) While lentils cook, saute one chopped onion in a pan
6) When the onion is golden add 1 cup Madras Coconut Curry
7) *Add chopped half cooked potatoes, 1 chopped carrot and 1 chopped zucchini
8) Saute the vegetables well
9) Add everything to the cooked lentils
10) Mix 1 tsp. salt into the dal
11) Add 1 Tbsp. lemon juice and stir well
12) Serve with rice
* One package of frozen mixed vegetables can be used in place of these.
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Vindaloo Lamb Burgers
(serves six)
1) Place two pounds ground lamb in a bowl
2) Add 1 cup Vindaloo Marinade
3) Mix well
4) Form six burgers of even thickness
5) Cover and refrigerate for several hours
6) Fire up the grill
7) Grill burgers for six minutes on each side
8) For added flavor baste burgers with a glaze, like Masala Maza's Mango Jalapeno Chutney
9) Finely chop fresh mint leaves
10) Mix mint with finely chopped sweet-hot peppers
11) Add lemon juice and sea salt to mixture
12) Use mint mixture as garnish for the burgers
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Grilled Salmon with Mango Chutney Marinade
(serves four)
1.5lbs wild salmon (rinse and dry rub with a little sea salt)
1/2 cup Masala Maza's Mango Key Lime Chutney or Mango Jalapeno Chutney
(set aside remainder from jar)
1 tsp. soy sauce
1 tsp dried Italian herb mix
Blend marinade ingredients and place salmon in a shallow dish. Pour marinade over salmon, cover and refrigerate for 1 hour. Grill salmon 4-5 minutes on each side. To avoid salmon sticking to the grill, grill the fish on top of aluminum foil over the grill (turn the sides of the foil up to create a boat for the salmon.) Place grilled salmon on serving dish
with extra chutney on the side. Serve with cooked basmati rice and lightly steamed or grilled vegetables.
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Grilling Glazes
1) Masala Maza's chutneys make great grilling glazes!
2) For a more tangy glaze, which goes well with sea foods, use our Mango Key Lime Chutney
3) The Mango Jalapeno Chutney is great for glazing red meats
4) Always use the chutneys for glazing near the end of the grilling process
5) Grill each side of the meat with the chutney glaze for just a minute or two
6) The glaze will turn a brownish color, which means it's caramelizing
7) When the glaze caramelizes, it's time to pull it off to prevent burning of the glaze
8) Adding things like 2 tsp. of dark rum to the Mango Jalapeno Chutney before glazing gives a nice kick
9) Or mix in some fresh herbs finely chopped to either of the chutneys
10) If grilling pork chops or lamb chops, mix in some finely chopped fresh mint
11) Serve left over glaze on the side
12) And don't forget to garnish with fresh herbs
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