A taste of Diwali with MasterChef Winner Justin Narayan

The Hindu festival of lights is all about warmth, connection and celebration - and what better place to bring people together than at home?

To mark Diwali this year, we opened the doors to our stunning Doulton 56 show home in Burwood East for a festive evening filled with colour, conversation and incredible food, cooked by MasterChef Australia 2021 winner Justin Narayan.

Justin brought his signature creativity to the kitchen, serving up bold, flavour-packed dishes that blend Indian-inspired spices with modern Australian flair - think chicken curry tacos, crispy fish sandos and a barfi-spiced caramel slice to finish.

If you’re looking to bring a little Diwali sparkle (and spice) to your next gathering, these recipes are the perfect place to start.

Chicken Curry Tacos with Coriander Green Chilli Chutney

Makes 10–12 tacos

Ingredients

Chicken

• 6 skinless boneless chicken thighs (500g)
• 4 cloves garlic
• ½ onion
• 1 tsp caster sugar
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1½ tsp coriander powder
• ½ tsp smoked paprika
• ½ tsp garam masala
• Juice of 1 lime
• 1½ tsp salt (or to taste)
• 100ml grapeseed oil

Coriander & Green Chilli Chutney

• 1 bunch coriander
• 1–2 green chillies
• 1 clove garlic
• Juice of 1 lime
• ½ tsp salt (or to taste)
• 200g Greek yoghurt

Pickled Radishes

• 4–6 baby radishes
• 1 cup water
• ½ cup white vinegar
• 1 tbsp salt
• 1 tbsp caster sugar

Other

• ¼ cabbage, finely shredded
• 10–12 flour tortillas (4-inch)
• Fresh coriander, to garnish

Method

Pickled Radishes:
Thinly slice or mandoline radishes. Combine water, vinegar, salt and sugar in a small saucepan and bring to a simmer until dissolved. Pour over radishes and let sit for at least 30 minutes (or overnight).

Coriander Chutney:
Blend all ingredients with one-third of the yoghurt until smooth. Fold through remaining yoghurt, season with salt, and set aside.

Chicken:
Blend all marinade ingredients to a paste. Coat chicken and marinate for 2 hours (or overnight). Grill or pan-fry over medium-high heat for 3–4 minutes per side until charred and cooked through. Rest, then dice and toss through resting juices.

To Serve:
Warm tortillas, layer with cabbage, chicken, chutney, and pickled radishes. Garnish with fresh coriander.

Fried Fish Sando with Curry Tartare & Iceberg Lettuce

Makes 6–8 sliders

Ingredients

Curry Tartare

• 60g whole egg mayo
• 5 tsp Dijon mustard
• 35g gherkins, chopped
• 35g capers, chopped
• ½ shallot, finely chopped
• 10g dill, finely chopped
• 10ml lemon juice
• 1 tsp fermented chilli paste (or sriracha)
• ½ tsp Keens curry powder
• 1 garlic clove, crushed
• Salt, to taste

Fish

• 75g plain flour
• 1 egg, lightly beaten
• 30g panko crumbs
• 2 white fish fillets (e.g. hake or snapper), cut into squares
• Salt & pepper

Other

• Neutral oil, for frying
• Butter, for buns
• 6–8 mini brioche buns
• ¼ iceberg lettuce, finely shredded
• Flaky salt

Method

Curry Tartare:
Mix all ingredients together, season with salt, and set aside.

Fish:
Season fish with salt and pepper, then dredge in flour, egg and breadcrumbs. Heat oil to 180°C and fry for 1–2 minutes per side until golden. Drain on paper towel and sprinkle with flaky salt.

Buns:
Butter and toast cut sides until golden.

To Serve:
Spread tartare on bun base, add lettuce, fish, more tartare, and top with the bun. Serve immediately.

Barfi-Spiced Caramel Slice

Makes 15 pieces

Ingredients

Base

• 200g unsalted butter
• ½ tsp vanilla essence
• 270g plain flour
• 70g desiccated coconut
• 190g brown sugar
• Pinch of salt

Caramel

• 200g unsalted butter
• 190g brown sugar
• 2 cans condensed milk
• ½ tsp salt
• 1 tsp cardamom powder
• ¾ tsp grated nutmeg
• 1 tsp vanilla extract

Chocolate Topping

• 200g milk chocolate
• 150g dark chocolate
• 15g butter
• 20g salted pistachios, roughly chopped

Method

Base:
Preheat oven to 180°C and line a 34cm × 24cm tray with baking paper. Melt butter with vanilla. Combine flour, coconut, sugar, and salt, then mix in butter. Press into the tray and bake for 15 minutes until lightly golden.

Caramel:
Melt butter and sugar over medium heat, stirring until bubbling. Add condensed milk, salt, cardamom, nutmeg, and vanilla. Stir constantly until golden and thick. Pour over base, spread evenly, and bake for 15 minutes. Cool completely.

Chocolate:
Melt chocolates and butter (microwave in short bursts or use a double boiler). Spread over cooled caramel, sprinkle with pistachios, and chill for 4 hours or until set.

To Serve:
Trim edges and cut into squares with a hot knife.