This creamy yet fresh tasting curry tastes great when simply cooked on the hob, but is even better when cooked on a BBQ.
By allowing the curry to reduce over charcoal whilst light smoking woods infuse into the sauce, the flavours are lifted to produce something exceptional.
I must admit, I cannot take full credit (or really any) for this recipe, as it was from the wonderful mind of my Pitmissus, Rebecca, I just popped it on the grill!
Check out my Dirty Chicken recipe here, which is the perfect addition to this curry, and is in the picture above.
2 (Plus a little leftover…perhaps)
- 1 tsp mustard seed (black)
- 1 tsp cumin
- 1 red onion – diced
- 3 garlic cloves – minced
- 3 green cardamon pods
- 1 tsp garam masala
- 1 tsp coriander seeds
- 1 tsp tumeric
- 1 tsp chilli powder
- 1 tsp salt
- 1 courgette – sliced
- 1/2 lemon
- 2 x large vine tomatoes – chopped
- 2 tbsp tomato puree
- 100ml single cream
- 500ml water
- Nut or fruit smoking wood chunk
- If cooking over BBQ, set up so that you have a hot, direct cooking area – if cooking chicken, this can go on the other side to cook indirectly once the lid of the BBQ goes on.
- Pour a glug of oil into a pan and put on a medium heat (directly over coals on BBQ).
- Once the oil is hot, add mustard seeds and cumin and heat until the are dancing in the pan.
- Dice the onion, mince the garlic cloves and add.
- Cook for 5-6 minutes stirring consistently.
- Meanwhile, grind cardamon pods, coriander seeds, Garam Marsala, turmeric and chill powder with a pestle and mortar.
- Add spice mix to the other spices and onion in the pan and fry for a further 2-3 minutes.
- Add courgette ‘moon’ slices and saute for a few minutes combining with the mixture before also adding the tomatoes, lemon juice and tomato puree. Add the water to the pan.
- Add a half-fist sized wood chunk to the side of your lit charcoal (I used chesnut) and put the BBQ lid on – do not put any kind of lid on the pan, as the smoke flavours need to infuse.
- After around 45 minutes, the mixture should should have reduced and become thick. Try not to open the lid during this time – temperature should be around 400℉, but can very either side of this.
- Add cream, stir and season to taste.