Best Indian Recipes | MasterChef Australia | MasterChef World

you'll be cooking in the first Jewel and you get to pick the person that you want to cook against also get to pick the cuisine that you both will be cooking no that's interesting and the protein that you'll be cooking with oh my God so rishy before you pick your protein I suppose you need one more little fact how long have you got to cook 30 minutes oo so rishy what protein do you think you'd like to cook with I'm going to pick muscles oh and what Cuisine I'm going to go with my strength Indian see I didn't need to ask that one no Emma how do you feel about that okay yep okay it's a challenge but give it a go so the stage is set rishy against Emma cooking with muscles Indian Cuisine of course and you have 30 minutes at the end of this round one of you is straight through to the grand finale your 30 minutes starts now I wonder what they're going to do come on muscles are very easy to overcook and rishy puts his in pretty early I don't know what he's thinking they're going to dry out 6 minutes down guys come on Rich Come Oh Come on Emma what's your dish um I'm doing a curry with a bit of white wine tomato when I'm throw in some spinach leaves at the end and some deep fried Curry leaves over the top okay there is nothing worse than overcooked muscles they're like little chewy bullets how are you going to cook them I'm just going to throw them in a walk with a bit of the sauce yeah and just steam them Ste them open when cooking muscles they actually take about three minutes to cook you make sure you clean it properly yeah to keep it fresh I decide to cook them at the end no I'm in a standard wa cook and re spicy muscle soup what your what's your War yeah the muscles cook I take the muscles out they've opened up nicely they're looking good so I leave him in a bowl and I get back to my sauce come on M just twist the lids M twist the lids just twist them that's it I'm worried cuz 30 minutes is like nothing to make a curry sauce it's really good to toast off the spices because it adds extra flavor and Aroma pick up the speed of B Emma yep I normally toast off the spices they're a little bit longer but they'll have to do I've got to grind them up and put them in the wet spice MI I want to make sure my sauce is well cooked down cook it off I just want to get you know a really good flavor the more you move it in the less time it has to cook all right all right all [Music] right you want to musle your way into the finale you need to nail this dish you got 15 minutes left come on come on come on yeah sorry Miss she needs to keep clean or she get thrusted rich is really confident as he should be woohoo why did you put stock on top of oil yeah I know sorry and my head isn't in the right space from yesterday I was a little bit flustered doesn't smell right I know my sauce needs to be perfect because fishy's sauce will be amazing sour I don't know what to do this is not working for me the flavor unbalanced and I'm not quite sure how to fix it I need a bit more something in that so I run into the pantry go up go down go up go down come on him come on him I could it lost I'm like what am I doing come on him just think God that come on em what are you doing freaking out a little bit still loit Place yeah come on em what's going on what's he doing she still adjust to her sauce I play with my sauce a little bit more not right I'm like h no I'm blank 10 minutes hands I'm going to go to sudden death cook off come on my heart's racing just trying to stay focused but my source is just it's not right talk to us we don't what to do it it's kind of weird it's just kind of sour we balance it I don't know what else to do stop for a second think how you balance that out it's got to focus I can do this I just need to put rishy and yes behind me and balance this sauce up CU I to keep it simple keep it fresh I put in some sugar and I put in a bit of lemon oh that smells smelling better smelling better and a bit of [Music] salt that's better I'm happy with my sauce and I'm ready to put up a fight it's game one now how much time right guys 5 minutes to go in this muscle off muscles in it's now whenever I've got to cook her muscles she's cooking her muscles right to the wire which is great and he's already cooked them they were cooked 20 minutes ago final stages this y make sure dish is beautiful make sure your dish is hot you got 1 minute left come in got to get them out quick I pull my muscles out my muscles look beautiful they're plumptious Beauties right guys 10 seconds to go 10 9 8 7 6 5 4 3 2 1 that's it the jewel is over on guys Emma what's yours tomato carry muscles with spinach [Music] [Music] Emma your muscles are so much plumper and juicier than rishy what I love about yours Emma is it's delicious it's slightly oily there's lovely balance you know that sweetness sour the freshness of the whole thing and it's quite complex on a negative side the spices are raw for me I think Jamie and I are both the most competitive people in the competition he probably thinks he can beat me and I think I can beat him so bring it Jamie Amelia you'll battle it out in round two whoever wins will then face Laura in round three and you know how important that is now we need to work out which Cuisine and of course which protein so we're going to let you guys pick one of each right it's a coin toss milia heads or tails okay heads Heads what oo Tails it is jamy you can either pick Cuisine or the protein I'll pick the cuisine okay half an hour thinking about what I can do packing in flavor let's go Indian I love Indian food I cook it a lot at home and I spent time there so seems like an easy pick milia Indian Indian food is not my specialty I don't know a whole lot about it I have no idea about Indian food but there's a place in the semi-final on the line and that's huge so I need to tackle this head on right you get to pick the protein I will go for shellfish shellfish done great 30 minutes shellfish Indian the cuisine off you go when we step into the pantry Jamie goes straight for the muscles and I go straight for the soft shell crab perect Jamie well done mil it's a fast cook and if I learned anything watching Laura and Brent it's that I'm going to choose easy quick cooking protein make sure you dob those muscles yeah Jamie knows everything about Indian food cuz he's been there did you get Curry leaves Jamie I couldn't see any I would like some though I got to go back in yeah the fact that I don't know a lot about Indian food is a disadvantage but I know that I want to serve a curry base and a nice pile of crispy crab on top of it Indian food is all about flavor and different layers so I'm trying to achieve that by really sweating down my onions and garlic and getting them really nice and caramelized and burning my tomatoes to get that Sweet Char flavor into the sauce as well a crucial cook off with Lura beckons you got 15 minutes left come on guys come at this stage they're both traveling really well I think watching how slow I was through my talk they know a hammer and go from the start otherwise it'll fall apart like it did for me all right milia what are you cooking crispy soft sh crab with a tomato based curry sauce have you cooked with soft shell crab before I've never cooked with soft shell crab oh have you ever prepared a soft shell crab nope why why go with something You' never cooked before if you put up a dish and you haven't prepped the soft shell crab you've kind of guaranteed yourself that elimination end of the week choosing a protein I've never cooked before is a huge risk but I want to push myself and show the judges that I deserve that spot in the semi-final if I was going traditional Indian I would go more for muscles I mean they're a lot easier to cook I think soft shell crab is a bit risky do they have gills Mill no oh they do have gills they do yeah yeah take them off what is she doing there's a semi-final spot on the line and this is not the time to be taking that kind of risk I'm a little bit concerned ailia doesn't know anything about it guys you got got 10 minutes yeah thank you you have 5 minutes on the clock and you want to be asking yourself what little extra thing can I do with that time that will make the difference come on come on let's go I'm Jamie half an hour Cooks go so fast I need to cook my crab I need to finish my sauce 5 minutes is pushing it tastes good bit salty my sauce is too salty but I still need to adjust it with cream and lemon and some yogurt and I just hope that's going to balance out when I do that got lots of stuff on it you need to be asking yourself right now have you done enough 2 minutes to go come on come on come on guys you're going to pass your sauce yeah going to leave junky I don't want that from up here both dishes look absolutely incredible this is way too close to call 30 seconds to go come [Applause] [Music] on hurry hurry got 10 seconds left 9 8 7 6 5 4 3 2 1 that's it hands off ties hold on [Applause] guys it's going to be a cracking tasting two very different looking dishes Amelia you're first up I'm so nervous for this tasting I've taken a huge risk and I really hope it pays off for me soft shell crab with a roasted tomato curry [Music] sauce [Music] it's aggressively forward in salt but because you've roasted those tomatoes and you've got that complexity intensity of that kind of sweet acidity you get from Tomatoes it pulls it back into line and in terms of flavors you know that little bit of yogurt adds some more sourness and in terms of spices well balanced not too hot I love the fact that you've never ever prepared or cooked soft shell crab and your intuition LED you to clean and prepare that crab brilliantly for me what tempers it is the crunch of the crab it's lovely it's very mild it's very delicate and crunch does wonderful things to the whole eating process thank you VI I think our contestants are bursting with excitement to see what you brought and it's important to realize that when we lift that lid it's not going to look like the Indian dish you might find in your local Curry shop down the corner this is m our Cuisine [Music] please ready today the dish we'll be recreating is my roast te smoked chicken Tika Masala looking at Vic's dish it's really refined and it's beautiful and you know there's just little elements all around the plate and I'd never expected to seen an Indian dish so I am quite excited by this dish but scared at the same time I don't think I've seen anyone beaming in a pressure test so much like Gren it's my dreamed like that's it that's my perfect dish 75 minutes let's go Mo G fast fast fast how do I turn it on so push the on and then you got to hold it down and it will light up the first thing I need to do is turn on my sub machine for my chicken rouard is that all right y the water temperature needs to get to 52° chop up a clove of garlic mix it with your tomatoes and I'm going to get on immediately with roasting my garlic tomatoes and coriander because they need to roast for 15 minutes and the garlic that's roasting will then need to go into the chicken before being in the subie for 40 minutes so it's definitely going to be pushing it today the chicken's main pressure point point because if that's not cooked perfectly then that will be the difference between staying and going home straight in the oven just so you can forget about it for a while Renee you need to get your spice mixed together yep one of my skills is balancing flavors so I put in the exact spices that he use I just Chang the amount so where he said a teaspoon I put in one or two then I just kind of mix it all together give it a shake look at the color of it have a smell add a little bit more Annie how you doing um I'm nervous but um I feel like I just need to stay really focused and get the time you still look very meditative in that mode right yeah I'm not I'm not going home you got to stay yes 100% well let's have a look how's that how's that little mixture of uh fantastic I put a little bit extra because I always like a little did you put a little extra in did you you're changing the recipe don't do that a tiny bit so what I'm going to do today is quite risky but I have made the decision at this point that I'm just going to make it up myself the main component is the chicken roll it I have to make sure that is perfect the first thing I need to do is remove the chicken skin from the crown you got to take the skin off both breasts in one piece yeah yeah no no no no no what you have to take the skin off both breasts in one piece move lole you know how to break down a chicken I then need to break down the crown and take off the breast and then butterfly that open all right just massage Under the Skin take it all yeah all right so you don't want to break it g so just run your fingers under it really gently trim him off G make sure don't pierce it yeah looks good gently that's it for now all right set that aside yeah come on G come on G guys we should be ready with the smoke ingredients too what big hasy strong trying to say is hurry up flam get your charcoal straight on the flame I'm really curious about this method of smoking vicus has said that it's a very ancient Indian technique so I follow the recipe I spread the garlic paste on the chicken breast next thing I do I get the heated coals which are now glowing into a small bowl and I start selecting the spices that need to go into it add four dried rose buds half a cinnamon stick one tablespoon of the DAR jilling tea leaves and then what is oh two camon pods 1 tbsp of the clarified butter Emy yes you're losing out on all the flavors you need to keep the spice mixture ready and put it on this just one time so now we losing out on all the smoke which we need to preserve Now cover with the CL where is it wored that all the Smoky flavor is escaping because I can't find my CL so I'm wasting precious seconds thanks viers thank you thank you eventually get the clush on there and the smoke fills the Dome and it looks amazing okay I need to refocus Laura we need to actually get onto the stuffing because you need to have that stuffing ready when chicken's ready talk to me chicken smoking she's just taking the tomatoes out we're going to start making the stuffing for the r life so I think she's as on track as everybody else but these guys need to stop moving cuz it's not going to happen otherwise um you need to add half of the r i can't Tracy stop what step am I on you're 11 thank you hold on I'm kind of stressed right now and you I've got a billion things going on my head take that off the heat take the chicken out now so I just tell myself like just do one thing at a time and you know just try and control that stress in my head you got to move you got to get this chicken in yeah yeah I'm moving Jamie I'm moving calm can you tell I'm just breaking out a little bit okay can you do me a favor just put that spoon there you're doing fantastic thank you okay okay you go to breathe I'm breathing just breathe breathing start now perfectly cooked the only thing which is missing was that you were not breathing braiding it's going to be okay I'm [Music] braiding come on wrap it in your skin so I'm trying to roll my Ru out at the moment but it's really difficult the skin isn't quite big enough I don't think for the actual meat of the chicken and it's starting to make a few holes and it's starting to fall apart a bit already cut the bag off flames you might have to think about putting that heat up a bit to get it cooked in time yep bumping up the temperature there's a risk cuz it might change the texture of the chicken however it's far more important that that chicken is cooked thoroughly than getting undercooked chicken in yep drop it in drop it in make sure it's sitting in the water yeah yes you need that all right two tablespoons 2 T 2 tablespoons not too much that's yeah yeah do to make my sauce I'm frying off the onions and I've got the tomatoes roasted I have a taste of it and I'm not happy with it um it needs more cream because I added extra spice I think it needs a bit more cream to balance out the flavors it's not as smooth nowhere near so Rene has already added as much cream as the recipe States and she keeps adding more I'm wondering if she's doing the right thing Rene add some water can't be add some sugar if it doesn't taste right I just hope that changing the recipe hasn't jeopardized my sauce I want you to taste it I'm so happy that I've got my sauce back on track and that vicus loves [Music] it nice looks good simmer simmer turn it down it needs to be simmering so I've got about 20 minutes to go and I haven't even made my rice papadum yet I've never made one before and you need two pieces of baking paper and then you got to bash it for this rice papadum to work the rice has to be cooked perfectly then I need to bash out the rice so it forms together and holds its shape Laura Laura give me one second fash not my hand no no no no no no I'm letting out the Ste I'm literally like bashing absolute jeus out of it look what's happening is it cooked through yes yes it's cooked did you add the orange blossoms and everything to vinegar no I'm so angry at myself for missing this crucial step without the orange blossom and the vinegar in the rice papadum the rice papadum just isn't going to work I do not have time for [Music] this okay yeah no that's not going to help no we don't need salt in that rice too much salt there's no salt in from the tears okay okay okay now you got to do it fast how much time have I got 12 minutes fast and hard fast and hard I've never made a rice puppet on before we shouldn't bash the rice too much otherwise the grains will spread apart and they won't stick together I'm not sure if I've bashed too much it seems to be okay and it seems that they are sticking together sprinkle on crush them with your hands if you can and then into the 100° oven to dry all right get your coriander oil done all right so two large Bunches of coriander PS come on this whole cook so far has been pretty up and down um I feel like I'm stting to get back on top of it now but I know that it's going to go quickly from here just strain it you just need a little bit of oil you know now getting your chicken at this point I remove the chicken from the svie and I'm quite confident that it's cooked properly your pan up brown off the chicken basting it with that gee and I am so relieved I feel like this is doable now you're looking good flying okay okay very gently good job r for r [Applause] yes yes r is it cook Dy yep beautiful come guys 10 more seconds 9 8 7 so 5 4 3 2 1 well [Applause] done should we taste let's taste [Music] right let's [Music] taste wow sauce the smokiness is fantastic it's not overpowering but you have a subtle texture through that smokiness of flavor I think that is quite brilliant the spice mixture is little bit over but overall it's it's a fantastic balance of flavors and the chicken is beautifully cooked one there's a fair amount of kind of raw vinegar flavor in the rice that's probably the one element that if you was going to make the dish again you'd wanted to work on but otherwise think she's done a great [Music] [Music] job