Curry Guy BBQ (Sunday Times Bestseller): 100 Classic Dishes to Cook over Fire or on Your Barbecue

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If you like a good curry, you’ve come to the right place. I have thousands of tried and tested curry recipes for you to try and new recipes are being uploaded weekly. The minced meat you use is up to you but it should be at least 15% if not 20% fat. This seems to be a large recipe… Why is that? 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. 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.

Try this! You can serve it as is or blend it for a smoother bbq sauce. How to use this spicy bbq sauce… Since then, I have grown selection to include not only Indian barbecue recipes but BBQ recipes from around Asia. If you add too much water, just sift in a little more flour. Mix in the oil with your hands so that the onions are evenly coated with the oil.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? 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? Peel and finely slice the onions. Cut each slice into 3cm (11⁄4 inch) pieces. Place the onions in a bowl and sprinkle with the salt, mixing very well with your hands. 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. 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.

When cooked through, transfer to a serving plate and cover with foil to sit for about 10 minutes before serving. 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…

Do you have any other tandoori chicken recipes?

Sift the flour, salt and baking powder into a large bowl. Heat the milk in the microwave or on the hob until hand-hot. You might like to prepare a good tarka dal, chana dal or the slowly cooked and amazing dal makhani. I have spent so much time perfecting these Indian BBQ recipes and am now on a quest to bring so much more to the selection. 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 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. Oh, and really easy but just as delicious are homemade chapatis.

Build a fire on one half of you barbecue. I use about one and a half chimney starters of charcoal but how much you use will depend on your barbecue. Open both the bottom and top vents all the way and close the lid. You’re aiming for a cooking temperature of 220c/430f. That said, I teach this same recipe in my cooking classes where a long marination time just isn’t possible. I like to serve mine on a bed of vermicelli rice noodles with nuoc cham. That’s really all you need for a delicious meal with perhaps a green salad. Add the remaining ingredients to the bowl, up to and including the chilli powder, and give everything a good stir. Place the mayonnaise and yoghurt in a mixing bowl and whisk until smooth. Add the remaining ingredients and add salt to taste. Keep in an air-tight jar or squeeze bottle in the fridge until required.I guess there’s nothing wrong with that as long as you know and are happy with what is in your kebab. I use beef in my doner kebabs After two hours, the meat loaves will be cooked and there will be a lot of meat juices in the pans. Retain the meat juices for later and place the cooked meat loaves in the fridge to cool and harden. You could speed this process up by placing in the freezer. Yes, but it will not be quite the same. You will need to add about 125ml (1/2 cup) of water to help make the sauce. Simply combine 70ml (1/4 cup) fish sauce, 125ml (1/2 cup) water, 3 tbsp sugar, 1 tbsp white vinegar, 3 tbsp lime juice, 2 cloves garlic, finely chopped and 2 red finger chillies, thinly sliced.