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

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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. 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. Place all the ingredients for the meat, including the onion juice in a food processor and blend into a fine paste. It is important that the meat be super fine so you will need to do this in batches. 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. The thing is, so many of the ingredients used in Indian cuisine are also popular in the west. In fact, chillies, tomatoes, and bell peppers, now common in Indian cuisine and spicy bbq sauce recipes originated in the Americas.

Doner kebab with all the fixings. It doesn’t get much better! The philosophy behind cooking authentic doner kebabs. 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.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… Try this! You can serve it as is or blend it for a smoother bbq sauce. How to use this spicy bbq sauce… 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

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.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? That said, I teach this same recipe in my cooking classes where a long marination time just isn’t possible. In this new book, the Curry Guy, Dan Toombs, brings you his best ever recipes for cooking outdoors and on a barbecue.

Since then, I have grown selection to include not only Indian barbecue recipes but BBQ recipes from around Asia. 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 have spent so much time perfecting these Indian BBQ recipes and am now on a quest to bring so much more to the selection.I promise you that even if you only have a half hour to marinate your meat, you will still love it. This marinade works so well and tastes amazing. Sift the flour, salt and baking powder into a large bowl. Heat the milk in the microwave or on the hob until hand-hot.

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. Form this mixture into two meat loaves and place each in oven proof roasting pans and cover loosely with foil. 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.

Getting these Indian Barbecue recipes and other Asian recipes right.

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. 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… 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. You might like to prepare a good tarka dal, chana dal or the slowly cooked and amazing dal makhani. 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.