When your barbecue is good and hot you’re ready to cook. If you have a thermometer, aim for 190–200C/375–400F. I use Big K lumpwood charcoaland can highly recommend their products. You just need to ensure you are using a good quality lumpwood charcoal that has not been treated with lighting liquid as that will ruin the flavour. TOP TIPS In this new book, the Curry Guy, Dan Toombs, brings you his best ever recipes for cooking outdoors and on a barbecue.

When you are happy with how they look, turn the karahi over toward the flames and grill the tops of the naan over the fire.Try this! You can serve it as is or blend it for a smoother bbq sauce. How to use this spicy bbq sauce… Allow to sit for at least 30 minutes or up to 3 hours. When ready to form the bhajis, squeeze the onions with your hands to release the water into the bowl. I promise you won’t notice the difference and BONUS… you know exactly which meat is going into your Doner kebabs. A few recent study demonstrated that we weren’t always eating what we thought we were.

There’s nothing like firing up the tandoor oven and cooking the tikka until they’re just cooked through and lightly charred on the outside.Lightly beat the eggs and yoghurt together. Pour the yeasty milk mixture into the flour, along with the whisked eggs and yoghurt, and mix everything to combine. Whatever you use, be sure to seek out excellent quality charcoal that has not been ruined with lighter fluid. A good charcoal doesn’t need it. PRO TIPS To finish, place a pan over high heat and pour 3 tbsp rapeseed (canola) oil or leftover beef fat from the meat loaves in the pan and cook the meat slices in batches until crispy.

Not a lot really. I did add some popular ingredients that are used a lot in Indian barbecue such as curry leaves, tamarind and mustard seeds. Pour in a little of the reserved cooking juices to moisten up the meat and transfer to a heated bowl to keep warm. Repeat with the remaining meat slices, adding more oil/fat as required. Stir well to combine and continue stirring for a couple of minutes. At this time, your pan might be looking a bit dry. That is what you are looking for as bhunas are dry curries. Lower the heat to low and cover the pan to simmer gently for 8 minutes. Lift the lid and give it another good stir and then stir in the bhuna spice blend, chilli powder and turmeric. You can do this a few ways. The easiest but not necessarily the best way it to heat it up in your microwave for a couple of minutes until heated through.If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans(if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. When cooked through, transfer to a serving plate and cover with foil to sit for about 10 minutes before serving. Karahi cooking is different to other methods of cooking a curry. The idea is to cook in plenty of hot oil over a high heat. As you do this, it breaks down the sauce ingredients until they emulsify into that characteristic smooth sauce that every loves in a karahi curry.

Put the blended onions in a cheese cloth or similar and twist into a ball as tight as you can to extract the onion juice into a bowl. Only the onion juice is used in this recipe but the chopped dry onions can be use in the my seekh kebab recipes so no need for wastage! With simplicity in mind, most of the 100 recipes can be cooked on a kettle-style barbecue - you'll be amazed at how much can be cooked this way, no matter what the weather! Curry-house dishes and flavours work exceptionally well for grilling and live-fire cooking. Place all of the ingredient up to and including the lemon juice/vinegar in a blender and blend until smooth. Taste it and add salt to taste. Store in the fridge in an air-tight jar or squeeze bottle until needed. If you like these Doner kebabs, you might like to try some of these recipes too… Add some of the meat juices and fat from when you cooked the meat loaves to juice it up a bit. What about the sauces? This frozen skewered meat is then placed on the rotisserie where it next to high heat. As it does, the outer layer defrosts and then cooks to perfection.Heat the oil over a high heat. When bubbling hot, add the chillies and fry them for a few minutes or until blistered and darkened in places. Add the garlic fry until the garlic is beginning to turn golden brown. Transfer the chillies and garlic using a slotted spoon to the plate and set aside. For best results, you will want to marinate the meats when instructed but you can still get fantastic results if you don’t when time is an issue. What you will find in this section… Next, whisk together all of the marinade ingredients, adding just enough water to make a smooth paste – about 3 tablespoons. I use a little red food colouring, too, but it adds no flavour so it is optional. Put all of the bhuna spice blend spices in a frying pan and roast them over a medium high heat until warm to the touch and fragrant but not yet smoking. This should take about 3 minutes. If your spices begin to smoke, get them off the heat. Pour onto a plate to cool some and then grind to a fine powder using a spice grinder or pestle and mortar. Set aside. Whisk it all together until the sugar dissolves and then add 2 tbsp finely chopped carrot and/or cucumber. That’s it. Done. Which charcoal?