On Air 05:00 - Homemark
Next 08:00 - Escape to the Chateau

Tikka New Potatoes

The appealing Indian flavour of tikka works beautifully with this vegetarian dish. Serve with a mango atchar and other sambals for a complete meal.

GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE

Serves 2–4 as a main course and 6 as an accompaniment

Ingredients

  • 500 g new potatoes
  • 45 ml (3 Tbsp) lime pickle, finely chopped
  • 15 ml (1 Tbsp) curry paste
  • 45 ml (3 Tbsp) olive oil
  • dash red colouring or pinch red paprika
  • 60 ml (4 Tbsp) plain yoghurt
  • 6 wooden kebab sticks, soaked in water for
  • 30 minutes

Method

  1. Wash the potatoes and cook in salted boiling water until just tender but not breaking apart. Cool.
  2. In a mixing bowl, combine the pickle, curry paste, oil, colouring and yoghurt. add the potatoes and leave to marinate for 30 minutes.
  3. Divide the potatoes between the skewers. Cook over the fire for 10–12 minutes in total, turning frequently and brushing with oil if necessary. Serve on their own or as an accompaniment to meat, poultry or fish.