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Massaman Chicken or Beef Curry

Massaman Chicken or Beef Curry - Zest Byron BayServes 4


175g Zest Massaman Blend
1kg chicken Marylands
2 tbs veg oil
400g potatoes, peeled, chunks
400ml coconut milk
2 tbs fish sauce (optional)
1tbs palm sugar (optional)
70g unsalted peanuts, roasted


Cut Marylands into two. In a heavy based pot, heat the oil and brown chicken pieces. Add Massaman Blend to the chicken and fry for 3 minutes. Add the remaining ingredients and simmer with the lid off for about 45 minutes, until the chicken is almost falling off the bone.

Serve with fresh coriander, rice and accompaniments.

Beef Variation

(pictured) Created by Sapna Mehta

A simple, easy and comforting Sunday night meal at the end of a busy and tiring week: Massaman beef curry made with a good quality readymade sauce/paste @zestbyronbay, Basmati rice and stir fried veggies. I use Basmati rice as it has a much lower glycemic index. As much as I love Jasmine rice, it has an incredibly high GI! You can substitute the beef with chicken or tofu and veggies. I pressure cooked the beef before adding the coconut milk, but you can use a slow cooker or cook it on the stove top for a few hours until the meat is soft & tender.

Traditionally, potatoes are added to Massaman curry, but combining starchy carbs is never a good idea so I have left them out.

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Kerala Influenced Spanish Tortilla Recipe

Kerala Influenced Spanish Tortilla - Zest Byron BayServes 6


175g Zest Kerala Blend
3 large potatoes, peeled and sliced 6mm thick
1 large onion, finely sliced
1½ cups olive oil
4 eggs


In a medium sized, heavy based frying pan heat oil up gently and add potatoes and onion.

Simmer for 10 minutes and then drain oil in a colander.

Whisk together the eggs and Kerala Blend.

Once drained, return the potato and onion to the pan and add the egg mixture. Heat gently and once the bottom is nicely cooked put under a medium heat grill to finish.

East Meets West
Created by: Zest Byron Bay

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Indian Marinara Pie Recipe

Indian Marinara PieServes 4-6


300g firm white fish
200g salmon/ocean trout
1 tbs Zest Indian Spice Paste
4 large potatoes, peeled and diced
2 hard-boiled free-range eggs, quartered
1 leek (white part diced finely)
Handful baby spinach coarsely chopped
Handful chopped parsley
300ml pure cream
Extra virgin olive oil


Heat oven to 230°C.

Cook potatoes in salted water until just tender and mash with 1 tbs Olive Oil and seasoning.

Sweat the leeks in olive oil until soft, then add the cream, the Zest Indian Spice Paste and combine well. Take off the heat and stir in the spinach, parsley, fish and eggs.

Pour this mixture into a baking dish and top with the mash.

Bake for 25-30 or until the top is lovely, golden and crisp.

Serve with some yummy buttered peas and beans.

East Meets West
Created by: Zest Byron Bay

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Sri Lankan Flavoured Smoked Trout Croquettes Recipe

Makes 15 small Croquettes


Sri Lankan Flavoured Smoked Trout Croquettes - Zest Byron Bay1 kg floury potatoes
1 smoked trout prepared
2 tbs Zest Sri Lankan Spice Paste
Handful chopped parsley
2 egg yolks

For Crumbing
Plain flour
Breadcrumbs or “Panko”
1 egg mixed with 1 tbs milk

Oil for frying


Bake potatoes in their skins at 160°C for about an hour or until soft and then cool.

Spoon potato out of skins into a bowl and add all other ingredients. Mix lightly to combine and then shape into croquettes. Set them in the refrigerator for at least 30 minutes.

For crumbing, put each ingredient into separate bowls. Take croquettes and firstly coat lightly with flour, then egg wash, then breadcrumbs.

Bring oil for frying to 170°C and cook croquettes in batches until crisp and golden. Drain on paper.

Serve with paprika mayo and lettuce for a light lunch or great as canapés.

East Meets West
Created by: Zest Byron Bay

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Spiced Seeded Potato Rosti Recipe

Spiced Seeded Potato Rosti : Zest Byron BayServes: 4
Prep Time: 5 minutes
Cook Time: 10 minutes


1 large potato peeled
2 tsp Zest Moroccan Spice Paste
large handful of assorted seeds (pepitas, sesame, sunflower)
2 tbs olive oil


Preheat oven to 180°C. Grate potato into bowl. Squeeze out and remove excess liquid. Mix through Zest Moroccan Spice Paste and seeds. Shape into small cakes. Medium heat oil in a heavy based frying pan and add cakes turning once golden brown and cook for a further 2 mins. Transfer to the oven and cook for 8-10 minutes or until cooked through.

Serve with poached egg and wilted spinach.

Vegetarian Collection
Created by : Pob Sellors
Zest Byron Bay
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Kate’s Salmon Patties Recipe

Makes: 15 large patties
Prep time: 10 – 15 minutes
Cook Time: 3-5 mins


4 tsp of Zest Indian Spice Paste
600g potatoes, peeled and chopped
420g can of red salmon, skin and boned removed and flaked
1 red onion, finely chopped
4 tablespoons flat leaf parsley, finely chopped
Rind of 1 lemon, finely grated
1 egg, lightly beaten
1 egg
1/2 cup milk
1/2 cup plain flour
1 cup sourdough bread crumbs
2 tablespoons butter


Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook uncovered for 12-15 minutes or until tender. Drain and mash and then put aside to cool for 5 minutes. Place salmon, onion, parsley, lemon rind, spice mix and egg in a large bowl. Mix until just combined.

Mix potato into salmon mixture until well combined. Place in the fridge to cool for 30 mins. Use three shallow flat bowls and place the flour in the first one, whisk the milk and remaining egg together in the second one and the breadcrumbs in the third one. Shape the salmon mixture into patties (either 15 large or 30 small). Coat each patty in flour, then milk/egg mixture, then the breadcrumbs.

Heat butter in a large frying pan over medium heat. Cook the patties for 3 minutes or until golden on each side. Serve with salad or vegetables hot or cold.

Created by: Kate Green,

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Shelley’s Fish Pie Recipe

Serves: 4
Prep time: 5 – 10 minutes
Cook Time: 20 -25 mins


1 jar Zest Indian Spice Paste
1kg mixed fish fillets cut into chunks
2-3 garlic knobs chopped
2 leeks trimmed & sliced
4 – 6 hard boiled eggs
1 cup peas or beans
4 large potatoes peeled, cleaned & boiled
season to taste
4 tbs of cream
1 knob butter
drizzle olive oil


Marinade fish chunks in 2/3 jar Zest Indian Spice Paste.

Melt butter in a heavy based pan and add chopped garlic and leeks. Cook over low heat for 5 minutes. Add 2 tbs cream to remaining spice paste in jar, shake, then add to leeks mix. Stir into marinated fish, then add peas.

Mash potatoes well with remaining cream, butter and season to taste.

Place fish mix into baking dish and top with mashed potato. Sprinkle with cheese and/or sesame seeds.

Cook until sides are bubbling and it’s brown on top.

Created by: Shelley, Zest @ home