With refreshing flavours of ripe citrus and white peach, our Classics Bourgogne Chardonnay is a great match to this Goan-inspired dish.
Jack Stein
Jack is the son of famous fish aficionado Rick Stein. Since 2017, he’s been chef director across the Stein’s restaurant portfolio, overseeing all the menus and running his own cookery course. He’s a familiar face on screen and has written a cookbook.
1HR
Total time
Ingredients
Servings
4
For the curry paste
4
red finger chillies, deseeded, roughly chopped
include the seeds from two of the chillies if you like more heat
2 tsp
ground coriander
2 tsp
ground cumin
1 tsp
ground turmeric
3 cloves
M&S Remarksable Value garlic, roughly chopped
1 piece
root ginger, roughly chopped
thumb-sized
3 tbsp
M&S tamarind paste
For the curry
1
onion, sliced
4
M&S Remarksable Value round tomatoes, chopped
1
aubergine, diced
1 tin
(400 g)
(400 g)
coconut milk
125 ml
M&S Remarksable Value natural yogurt
For the tempura
100 g
cornflour
100 g
M&S Remarksable Value plain flour
200 ml
M&S soda water, chilled
1
small cauliflower
cut into small florets
200 g
M&S extra fine beans
topped, tailed and cut in half on an angle
For the vegan raita
5 tbsp
M&S Plant Kitchen coconut pot
1
small cucumber
deseeded and sliced into half moons
2 tbsp
chopped mint
1/2
lime
juice only
For the salad
1
red onion, diced
3
M&S Remarksable Value round tomatoes, chopped
1 pinch
ground cumin
1 pinch
cayenne pepper
1 handful
coriander, chopped
1 splash
white wine vinegar
To serve
2 packs
(160 g)
(160 g)
M&S flame baked rotis
25 g
butter, melted
1 tsp
cumin seeds
to taste
garam masala
Nutrition per serving
Calories
1025kcal
Fat
40.0 g
Saturates
27.7 g
Sugars
24.1 g
Salt
947.9 mg
