Asda collaboration – Final menu: Grilled Ramadan favourites

Grilled Delights – Healthy, barbeque or  grilled dishes

Now in the third week of Ramadan, I am sure you all  know of my exciting collaboration with Asda, where I have created three bespoke menus , and you must be curious to know what I have in store for my last menu. We have covered the platters and the one pot wonders but here is something for all the health-conscious out there who are looking for something quick, which can just be put into the oven. Whether you are looking for something vegetarian, chicken based or fish – I have a recipe to suit your needs and remember all the recipes are made from ingredients available at Asda.


Sindhi style fish with pomegranate chutney

Serves: 4

Cooking time: 25-40 minutes


For the fish:

1 tbsp coriander (cilantro) seeds

2 tsp fennel seeds

½ tsp ajwain (carom seeds)

1 bay leaf

½ tsp cumin seeds

1cm/½-inch cinnamon stick

1 tsp salt

2 Asda Grower’s Selection Garlic cloves

2 red chillies, deseeded

1 tsp ground turmeric

1 tsp chilli powder

juice of 1 lime

2 tbsp rice flour

2 tbsp water

1 mackerel, gutted

50ml/2 fl oz/scant ¼ cup vegetable oil, for frying


For the pomegranate and raspberry chutney:

1 punnet of raspberries

½ pomegranate, deseeded

½ tsp freshly ground

black peppercorns

½ tsp chaat masala

½ tsp dry-roasted cumin seeds

juice of ½ lime




  1. To prepare the fish: Grind the coriander seeds, fennel seeds, bay leaf, cumin seeds and cinnamon together in a spice grinder until finely ground. Add about 2 teaspoons of this spice blend to a mortar and pestle with the salt, garlic, red chillies, turmeric and chilli powder and grind into a fine paste while adding lime juice to moisten. Add oil and mix.
  2. Add the rice flour and the water and mix together into a thick paste. Add to the spice paste.
  3. Rub the cleaned fish all over with the spice paste, until evenly coated. Place in a baking dish.
  4. Heat the grill until hot, place the fish under the grill for 7-10 minutes (depending on the size of fish) and cook each side until done.
  5. While the fish is cooking make the chutney. Put the raspberries and pomegranate into a bowl and crush them using the back of a fork until mushy and the juice from the pomegranate mixes with the crushed raspberries. Add the spices, salt, and lime juice, and stir.
  6. When serving, drizzle the chutney over the fish and serve hot, with fresh coriander to top if desired.


Paneer Kashmiri chilli tikkas

Serves: 4

Cooking time: 45-50 minutes


200g Greek yogurt (full fat)

1 tsp grated Asda Grower’s Selection ginger and Asda Grower’s Selection garlic each

1 tsp Kashmiri red chilli powder

¼ tsp ajwain (carom seeds)

¼ tsp turmeric

½ tsp Chaat masala

¼ tsp garam masala

1 tbsp tomato puree

Juice of half a lemon

Salt to taste

200 grams firm paneer, cut into bitesize chunks

1-2 Romano peppers, cut into to small squares

4 shallots, peeled, cut into twos

1 tbsp KTC Vegetable Oil

Half a lemon

1 tsp Chaat masala



  1. Make the marinade by combining the first ten ingredients in a bowl and add the paneer chunks to it. Then add the vegetables to this.
  2. In the meantime, soak bamboo skewers in water so they don’t burn.
  3. After marinating for 30 minutes, alternate a piece of shallot, with paneer and then the peppers. Fill as many skewers as possible.
  4. Brush the tikkas with oil and grill on an oiled griddle pan, barbeque or cook under a grill, until they are brown and soft for about 10-12 minutes (keep turning to ensure even cooking).
  5. To serve, garnish with a squeeze of lemon and sprinkling of Chaat masala



Saffron rosemary malai chicken tikkas 

Serves: 4

Cooking time: 70-75 minutes


4 chicken breasts cut into bite-size pieces

150g Greek yoghurt, full fat

1 tbsp double cream

1-2 pinches of saffron soaked in hot milk for 15 minutes

2 large sprigs of rosemary, chopped

Salt to taste

1 tbsp dry roasted ground coriander

1 ½ tsp dry roasted ground cumin

¼ tsp garam masala

1 -2 tsp red chilli flakes

Salt to taste

1-2 tbsp KTC Vegetable Oil



  1. Mix all the spices with the hung yoghurt and marinate the mini fillets and keep for about 30 minutes to 6 hours depending on how much time you have.
  2. Put the chicken on the skewers (if using bamboo, ensure you soak them in advance) and cook on a hot griddle or barbeque for 7-10 minutes, rotating to ensure even cooking.
  3. Serve hot with a beetroot, cucumber and/or red onion salad and a chutney.


#RamadanwithAsda #Asda


T’s & C’s: selected stores, Subject to availability


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