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.  

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) 

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! 

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 

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.