Emma’s Bites – Indian Fakeaway

So here we are again back on Emma Bites! How are we all enjoying it? Have you tried anything yet? I would love to know. I treated my lot to an Indian Fakeaway on Friday last week just so I could write it up for you lovely lot lol! God aren’t I nice to you lol!
So it’s going to be a long one so I’ll put headers up so you can find everything.
As I’ve said before I haven’t created any of these recipes these are just ones I have collected over time.
Chicken Marinade
Tikka
Get a pack of diced chicken. Empty into a bowl and add:
3 tablespoons Greek yogurt
1 tablespoon tikka curry powder
1 tablespoon paprika
1 tablespoon garlic granules
1 tablespoon onion granules
1 teaspoon cumin
1 teaspoon Garam masala
1 teaspoon turmeric
1 tablespoon tomato purée
2 tablespoon lemon juice
Now I prefer to cook from scratch but if you can’t by all means get a jar of sauce for ease! I did the marinade first and left it all afternoon while I cooked the rest.


With the second pack of diced chicken pop it into another bowl.
Tandoori:
3 tablespoon Greek yogurt
1 tablespoon Tandoori curry powder
1 teaspoon garlic
1 tablespoon garlic
1 tablespoon onion granules
1 teaspoon paprika
1 teaspoon chilli powder
1 tablespoon tomato purée
1 tablespoon lemon juice
Leave these as long as you can before cooking.
Sauces.
To make the sauces, for the Tikka Sauce you need;
4 cloves of garlic
1 white onion diced
1 tablespoon cumin
1 tablespoon cinnamon
1 tablespoon paprika
1 tablespoon tikka curry powder
1 teaspoon salt
1 teaspoon tumeric
500g passata
100g coconut fat free yogurt

Fry onions and garlic.
Add spices and passata. Let it bubble then simmer for 10 mins. Leave to thicken. Add the yogurt. Done.
For the other sauce I made a korma.
2 white onions
1 teaspoon ginger
2 garlic cloves
2 carrots
1 tablespoon coconut flour (I’ll be honest I used coconut 🤷🏻‍♀️)
1 tablespoon turmeric
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon curry powder
1 teaspoon cumin
1 tablespoon tomato purée
1/2 teaspoon almond essence
250ml coconut yogurt
300ml stock
Stick the onion, garlic, ginger and carrot in a food processor or chop finely. Fry for a minute. Then add the tumeric, paprika, coriander, cumin and curry powder. Stir. Add stock. Simmer and leave until reduced. Then add the rest of the ingredients and it’s done.
We all know how to make rice by now so I won’t go into that. If however you don’t buy microwave rice. Sorted lol 😂
Moving on to my favourite dishes….
Onion Bhajis 😍
Large white onion and red onion, chop up and stick it in a bowl. Then add 60g of gram flour, a teaspoon of lemon juice, 2 teaspoon of ground cumin, 1 tablespoon coriander seeds, a green chilli, and some coriander and 1/4 teaspoon of baking powder. Add a bit of water to make a paste and mix with your fingers. Season with salt then leave for 15 minutes before you then shapes to small mounds and place in baking paper then cook for 15-20 minutes.

Ok stick with it we are nearly done! The last one is vegetable samosas.
So boil 400g of potatoes and mash when cooked. I won’t tell you how to make mash as you should be able to make mash by now! If you can’t then let’s face it a fakeaway probably isn’t your best starting point!
When that’s done, get a large frying Ian and add the potatoes. 1 tablespoon of curry powder, and 110g of frozen peas. Stir fry for 5 mins. Take off the heat and add 4 tablespoon choppy coriander, 1 red chilli and season well with salt.
Get your filo pastry and layer three sheets together, cut in half width-ways, then into strips. Spray with fry light wither side to make it easier to work with. Stick some
Mixture at the bottom and fold into triangles. Stick them on a tray with baking paper and cook for 15-20 minutes.

Now the last thing I made was a risk. We hadn’t made it before so Ste was suspicious! Turn out nice though. Chilli spiced squid.
Get however much squid you want and cut into rings. Add; 2 teaspoon salt, the juice of two lemons, 1 teaspoon ground coriander, 1 teaspoon ground cumin. 1 teaspoon chilli powder. 1 teaspoon tomato purée, 1 red chilli, 1 teaspoon ginger, 1 garlic clove. Mix and coat the squid evenly then stand for 15 mins. When your ready to serve, stick in a hot pan for 3 minutes and then serve.
You can garnish with mint and raw red onion if you want.

I realise it’s been a really really long blog but I hope it’s given you the get up and go to make a feast for your family. Plus it’s healthy so it’s a win all round!


Much love
Emma
Disclaimer – these are not my recipes. As always they are ones that I have collected over the years from various places xx

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