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Episode 6: Spiced Eye Fillet in Naan with Mango Chutney

Seared beef eye fillet spiced with Indian-esque flavours, served in a handmade naan on the bbq, with coconut, cucumber + mint raita, dressed kale + mesclun greens, and topped with a mango chutney.

Spiced Eye Fillet in Naan with Mango Chutney from My Kitchen Rules NZ

Vicki & Pascal from My Kitchen Rules


Eye Fillet

  • 600g eye fillet beef

  • Dry spices rub

    • 1/2 tablespoon ground coriander

    • 1 tablespoon ground cumin

    • 1 tablespoon garam masala

    • 1/2 tablespoon ground ginger

    • 1/2 tablespoon paprika

    • 1 tablespoon turmeric

    • 1/2 tablespoon ground cardamon

    • 1/2 tablespoon garlic powder

    • 1/2 tablespoon chili flakes

    • 1/2 tablespoon nigella seeds

    • 4 whole cloves

    • 1/4 tablespoon ground cinnamon

    • 4x cloves fresh garlic

    • knob of fresh ginger

  • Salt flakes for seasoning

  • -Black pepper for seasoning


  • Fresh coriander

  • Fresh parsley

  • Fresh mint

  • Bunch of kale

  • Mesclun

Salad Dressing

  • Fresh lemon and limes

  • Olive oil

  • Salt


  • 1x fresh mango (firm, not too soft) de-seeded, cut into small cubes

  • 50ml white vinegar

  • 1/3 cup caster sugar

  • Knob of fresh ginger

  • 1x small brown onion cut finely

  • 1x fresh red chilli (seeds removed if you don’t like it spicy)

  • ⁄2 teaspoon of ground cumin, garam masala, turmeric & nigella seeds


  • 250ml coconut yoghurt plain unflavoured

  • 1⁄2 telegraph cucumber grated and excess water squeezed out

  • Squeeze of lime juice

  • 1⁄2 cup fresh coriander rough chopped

  • 1⁄2 cup fresh parsley rough chopped

  • 1⁄2 cup fresh mint rough chopped

  • Salt and pepper to taste

Garlic Naan

  • 5 cups plain flour

  • 3 tsp dried yeast

  • 1 tsp baking powder

  • 1⁄2 tsp salt

  • 3⁄4 cup natural yoghurt

  • Naan garlic butter

    • 100g butter

    • 3 cloves garlic

  • Olive oil for cooking and kneading

  • Fresh cut parsley for garnish


  • Rest beef at room temperature with spice rub for min 2 hours

  • To start the naan, mix all dry ingredients in a bowl.

  • Add 350ml of luke warm water and the yoghurt. Mix well until incorporated. Set aside in a warm space with gladwrap over the top of bowl until dough has risen.

  • To make the chutney, start with the onions in a little butter to soften in a saucepan, then add the rest of the ingredients with 1⁄4 c water.

  • Leave to gently simmer and stir regularly until reduced.

  • Season with salt and pepper and taste – balance out with sugar or vinegar to suit. Add in as much chili as you like, depending how spicy you want it.

  • Once it's looking sticky and glossy, take of the heat to cool. You can blitz half of the mixture with a stick blender or small processor and add to the other half of the chutney. If too watery, remove some liquid.

  • To make the raita, mix all the ingredients together. Put in a bowl aside.

  • Mix salad ingredients and dressing together in another bowl.

  • Sear beef until cooked to your liking – we prefer medium rare internal temp of 52°. Leave to rest.

  • To make the naan, put dough on a well-floured bench. Oil up your hands and get kneading for 5-10 minutes.

  • Portion dough into small fist-sized balls, and press out into discs approx. 5mm thick. Set aside on floured bench to rest while you make all the naan.

  • Heat up your grill, with a little olive oil. Brush each naan dough with oil before placing on the grill. Flip once and brush with the garlic butter mixture and sprinkle of the cut fresh parsley.

  • Slice up the beef into desired thickness and sprinkle a little salt flakes on.


Start with the naan. Add a spread of raita on the base, a handful of salad, slice or two of beef, and top with another scoop of raita and mango chutney.

Wine Match

Serve alongside a glass of rich Ara Single Estate Pinot Noir. Enjoy!

As seen on MKR New Zealand and TVNZ 2


Wines of Marlborough, New Zealand

Ara wines ​are crafted on ​the edge of the earth; ​the essence of Pure Marlborough. ​This remote, rugged region is our ​Tūrangawaewae, and we invite you to ​drink in the best of this remarkable place ​with every sip.

We capture and amplify the best of Marlborough in every glass.​

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