MasterChef's Sarah Todd's Recipe for the Perfect Dinner Party
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MasterChef’s Sarah Todd hosts a private dining experience in our Silverton 45.
It’s not every day that you have a MasterChef superstar cooking for you, but for the lucky winner of our Diwali competition and 5 of his friends, they had a private dining experience to remember in our Silverton 45 display home in the Kinley Estate, Lilydale.
Chef, restauranteur and MasterChef finalist, Sarah Todd, took the guests on a culinary journey through Indian cuisine. On the menu: spicy mango margaritas, crab puri, spiced prawn brioche, tandoori chicken and fish madras curry to name a few.
And you’re in luck, we’ve got our hands on the recipes for these dinner party crowd favourites. Shake up a round of Sarah’s spicy mango margaritas and start taking notes for a perfectly spiced fish curry that has the MasterChef touch.
Get your aprons ready and keep scrolling.
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Bring the MasterChef touch to your own dinner party
Sarah’s Spicy Mango Margaritas
Mango Puree:
• 1 ripe mango, peeled and pitted (or equivalent frozen mango)
• 120 ml water (if using fresh mango)
For the Margarita:
• 60 ml tequila
• 30 ml triple sec or Cointreau
• 30 ml fresh lime juice
• 15 ml simple syrup, or to taste
• A pinch of chilli powder or a slice of jalapeño (more if you like it very spicy)
• Ice cubes
For the Rim:
• Lime wedge
• Tajín seasoning or a mix of salt and chilli powder
• Garnish:
• Lime wheel
• Jalapeño slice (optional)
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Instructions:
1. Prepare the Mango Puree:
If using fresh mango, blend the mango flesh with about 120 ml of water until smooth. Strain if desired for a smoother texture. If using frozen mango, thaw slightly and blend until smooth; no water is needed.
2. Rim the Glasses:
Rub the rim of each glass with a lime wedge. Dip the rim into a plate of Tajín seasoning or your mix of salt and chilli powder to coat.
3. Mix the Drink:
In a shaker, combine the tequila, triple sec, fresh lime juice, simple syrup, mango puree, and a pinch of chilli powder or a few slices of jalapeño (depending on your spice preference).
Fill the shaker with ice, close tightly, and shake vigorously for 15-20 seconds. 4. Serve:
Strain the mixture into the prepared glasses filled with fresh ice.
Garnish with a lime wheel, a slice of mango, and, optionally, a slice of jalapeño on the rim for an extra spicy touch. Enjoy your spicy mango margarita!
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Sarah’s Fish Curry
Serves: 4
Preparation time: 10 mins
Cooking time: 30 mins
Equipment Needed:
Heavy-based large pot
Baking paper
Muslin cloth or Chux
Large bowl
Measuring spoons
Baking tray
Ingredients:
6 pieces green cardamom
1 cinnamon stick
3 cloves
3 tablespoons vegetable oil
2 tbsp mustard seeds
1 bunch curry leaves, picked from the stem
2 shallots, finely sliced
2 tablespoons garlic paste
2 teaspoons turmeric
1 teaspoon salt
2 medium green chillies, finely chopped
2 tablespoon Sarah Todd Seafood Masala
250 ml coconut milk
1 jar plain passata
Cracked pepper
2 tbsp garlic paste
4 x 200g fillets of firm fish (e.g., barramundi)
Optional for Vegetarian:
600g Pumpkin, sliced into wedges
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To Serve:
2 cups basmati rice, cooked
1 cucumber, diced
250 g cherry tomatoes, halved
50 g desiccated coconut
Pomegranate seeds for garnish
Method:
1. Prepare Spices: Tie whole spices (cinnamon, cardamom, cloves) in a piece of muslin cloth (or Chux) and set aside.
2. Cook Aromatics: In a heavy-based pot, heat 3 tbsp oil on medium heat until hot. Add mustard seeds and curry leaves (be careful as the oil may splutter). Cook for 30 seconds, then add shallots and sauté for 7 minutes until soft and translucent.
3. Add Ingredients: Add the whole spices in the cloth, 2 tbsp garlic paste, salt, green chillies, Sarah Todd seafood masala, coconut milk, and passata to the pot. Bring to a simmer, then cover and allow to simmer for 30 minutes until slightly thickened. Remove spices in muslin cloth. (Optional: blend to a smooth curry.)
4. Cook Fish: When ready to serve, add fish to the simmering pot and cook until just cooked through and flakey (approximately 10 minutes for fish).
Note:
If using pumpkin, place wedges on a baking tray, drizzle with olive oil, sprinkle with sea salt, and roast at 180°C for 20 minutes on each side or until caramelised.
Serve with your side salad and rice.
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