Happy Anniversary to Priya and George. We loved catering for your wedding last year @paintworksevents #multiculturalwedding #loveislove🌈 #weddingcatering #eventcaterer #weddings
Quick and easy Keema Pilau using a pressure cooker.
A delicious quick and easy #familymeal made even easier cooked in our #ninjafoodi
Ingredients
1 Diced Onion
2 Diced tomatoes
1/4 cup coriander
hand full mint leaf
500grms mincemeat
2 tbsp garlic, 1 tbsp ginger
1 finely chopped green chilli
1.5 cup of washed and
pre-soaked basmati rice
1.5 cups of water (with a pinch of saffron, optional)
Whole spices - 1 star anise, 5 cloves, 5 green cardamom, 1 black cardamom, 2 bay leaf, 1/2
tsp cumin seeds
Dry spices - 2 tsp coriander and cumin powder, 1/2 tsp turmeric, 1 tsp garam masala, 2 tsp
salt (or to taste)
Method
Heat Oil
Add whole spices
Add onions
Saute till translucent
Add ginger, garlic and green chilli
Add half of the coriander
Add mince and brown
Add dry spices, cook for approx 30 seconds
Then add tomatoes, cook for 5-6 mins
When mince is cooked, cover the mince with the pre-soaked rice
Gently pour the (saffron) water over the rice
Sprinkle the remaining coriander and mint over the rice
Cook in your pressure cooker ( ninja ) for 7 mins
Sit for 10 minutes in cooker
Release pressure valve before opening
Sprinkle with coriander and enjoy with a cucumber raita.
#recipes #indianrecipes #catererrecipes #fusioncatering #multicuturalweddings #nomnomnom #eatclean #lovefood
Storm Dennis didn’t stop us, the show must go on.
Congratulations  to Gurdip and Rob. It was a pleasure catering for your wedding yesterday. A beautiful mix of cultures - they sure know how to party 🙂
Another stunning location this weekend. Congratulations to the newlyweds
Congratulations to the beautiful couple Nithya and Nick.
It was a pleasure catering for your 2 day event at the stunning Walcot Hall, lovely venue and super amazing guests.
The open mic 🎤 session was great, especially the bride and groom 😊
Early morning prep for Nithya and Nicks wedding
Setting up for our lovely couple all the way from Kenya. Congratulations Vaishali and Kalsi
Thank you for recommending us Chinskitchen
And lovely working with SugarBox_Events
We’re getting ready for Anjnee and Harry’s fabulous wedding in the ultimate barn conversation near Corfe Castle.
Really excited about catering for all their guests tomorrow.
Our fantastic team setting up for George and Priya’s wedding.
An all day event at Paintworks in Bristol.
A decadent fish curry, perfect for the wet autumnal evenings
COCONUT FISH CURRY
*Marinate 4 Hours Ahead
THINGS YOU NEED:
For the Marinade:
2lbs white fish
2 tablespoons sunflower oil
Juice of ½ lemon
1 tablespoon of finely chopped coriander
½ teaspoon turmeric powder
½ teaspoon Kashmiri chilli powder
For the Sauce:
2 tablespoons sunflower oil
1 tablespoon chopped fresh garlic
200g blended tomato
1 teaspoon salt
1 can coconut milk (13.5oz can)
Juice of 1 lime
1 tablespoon of chopped corainder FROM THE SPICE BOX:
½ tablespoon turmeric powder
½ teaspoon garam masala
¼ teaspoon Kashmiri chilli powder*
PREPARATION:
• Peel and chop the garlic as finely as possible
• If using frozen fish defrost thoroughly and drain off any excess water
• Finely chop 1 tablespoon fresh coriander for marinade and lightly chop 1 tablespoon fresh coriander for serving
• Have aluminum foil at hand
• Prepare everything else from the Things You Need section so that all ingredients are at hand and you are ready to cook
COOKING GUIDE:
1. Marinate the fish in 2 tablespoons sunflower oil, squeezed lemon juice, finely chopped coriander, ½ teaspoon turmeric powder and ½ teaspoon Kashmiri chilli powder for at least 4 hours before cooking in an oven proof dish.
2. 40 minutes before you want to eat, pre-heat the oven to 375ºC degrees and start making the curry sauce
3. To make the curry sauce, heat 2 tablespoons of oil so it’s hot then add the garlic. Let it cook for a minute or two until it just turns brown.
4. Add the blended tomatoes, salt, ½ tablespoon turmeric powder, ¼ teaspoon Kashmiri chilli powder and garam masala. Let it simmer on low heat for 15 minutes with the lid on, stirring occasionally.
5. Now add the coconut milk, squeezed lime juice and boil on a medium-high heat for another 25 minutes with the lid on, stirring occasionally
6. Pour Sauce over fish and mix in well.
7. Place the fish in the pre-heated oven for 20 minutes with the first 10 min
A decadent fish curry, perfect for the cold winter evenings
COCONUT FISH CURRY
*Marinate 4 Hours Ahead
THINGS YOU NEED:
For the Marinade:
2lbs white fish
2 tablespoons sunflower oil
Juice of ½ lemon
1 tablespoon of finely chopped coriander
½ teaspoon turmeric powder
½ teaspoon Kashmiri chilli powder
For the Sauce:
2 tablespoons sunflower oil
1 tablespoon chopped fresh garlic
200g blended tomato
1 teaspoon salt
1 can coconut milk (13.5oz can)
Juice of 1 lime
1 tablespoon of chopped corainder FROM THE SPICE BOX:
½ tablespoon turmeric powder
½ teaspoon garam masala
¼ teaspoon Kashmiri chilli powder*
PREPARATION:
• Peel and chop the garlic as finely as possible
• If using frozen fish defrost thoroughly and drain off any excess water
• Finely chop 1 tablespoon fresh coriander for marinade and lightly chop 1 tablespoon fresh coriander for serving
• Have aluminum foil at hand
• Prepare everything else from the Things You Need section so that all ingredients are at hand and you are ready to cook
COOKING GUIDE:
1. Marinate the fish in 2 tablespoons sunflower oil, squeezed lemon juice, finely chopped coriander, ½ teaspoon turmeric powder and ½ teaspoon Kashmiri chilli powder for at least 4 hours before cooking in an oven proof dish.
2. 40 minutes before you want to eat, pre-heat the oven to 375ºC degrees and start making the curry sauce
3. To make the curry sauce, heat 2 tablespoons of oil so it’s hot then add the garlic. Let it cook for a minute or two until it just turns brown.
4. Add the blended tomatoes, salt, ½ tablespoon turmeric powder, ¼ teaspoon Kashmiri chilli powder and garam masala. Let it simmer on low heat for 15 minutes with the lid on, stirring occasionally.
5. Now add the coconut milk, squeezed lime juice and boil on a medium-high heat for another 25 minutes with the lid on, stirring occasionally
6. Pour Sauce over fish and mix in well.
7. Place the fish in the pre-heated oven for 20 minutes with the first 10 minu
Our festival set up works really well for a mehndi party
Coconut Fish Curry
A decadent fish curry, perfect for the cold winter evenings
COCONUT FISH CURRY
*Marinate 4 Hours Ahead
THINGS YOU NEED:
For the Marinade:
2lbs white fish
2 tablespoons sunflower oil
Juice of ½ lemon
1 tablespoon of finely chopped coriander
½ teaspoon turmeric powder
½ teaspoon Kashmiri chilli powder
For the Sauce:
2 tablespoons sunflower oil
1 tablespoon chopped fresh garlic
200g blended tomato
1 teaspoon salt
1 can coconut milk (13.5oz can)
Juice of 1 lime
1 tablespoon of chopped corainder FROM THE SPICE BOX:
½ tablespoon turmeric powder
½ teaspoon garam masala
¼ teaspoon Kashmiri chilli powder*
PREPARATION:
• Peel and chop the garlic as finely as possible
• If using frozen fish defrost thoroughly and drain off any excess water
• Finely chop 1 tablespoon fresh coriander for marinade and lightly chop 1 tablespoon fresh coriander for serving
• Have aluminum foil at hand
• Prepare everything else from the Things You Need section so that all ingredients are at hand and you are ready to cook
COOKING GUIDE:
1. Marinate the fish in 2 tablespoons sunflower oil, squeezed lemon juice, finely chopped coriander, ½ teaspoon turmeric powder and ½ teaspoon Kashmiri chilli powder for at least 4 hours before cooking in an oven proof dish.
2. 40 minutes before you want to eat, pre-heat the oven to 375ºC degrees and start making the curry sauce
3. To make the curry sauce, heat 2 tablespoons of oil so it’s hot then add the garlic. Let it cook for a minute or two until it just turns brown.
4. Add the blended tomatoes, salt, ½ tablespoon turmeric powder, ¼ teaspoon Kashmiri chilli powder and garam masala. Let it simmer on low heat for 15 minutes with the lid on, stirring occasionally.
5. Now add the coconut milk, squeezed lime juice and boil on a medium-high heat for another 25 minutes with the lid on, stirring occasionally
6. Pour Sauce over fish and mix in well.
7. Place the fish in the pre-heated oven for 20 minutes with the first 10 minu
We hope you all had a lovely Christmas! Congratulations to everyone who got engaged over Christmas.
Contact us to talk about your catering options.
Indian food is your perfect wedding food.
Whether a formal wedding breakfast or an informal Indian inspired barbeque.
