Indian BBQ

Last weekend we had Indian BBQ. I cooked from The Food of India by Priya Wickramasinghe, making parathas, pork tikka and a delicious salad dish called kosambri.

To convert the pork tikka recipe for the BBQ I skewered the marinated pork and grilled over indirect heat. I made the sauce the recipe calls for in the food processor using red onion, garlic, ginger, green chilli, coriander, and added about 30 millilitres of vegetable oil. This was served alongside the pork like a fresh chutney, it was refreshing and complemented the lightly charred pork well.

The salad was worth repeating, make a larger batch so you also have some for lunch the next day. For the coconut I used McKenzie's moist flakes, which worked really well here.

Kosambri
Serves 4
Adapted from The Food of India by Priya Wickramasinghe

50 g moong dal
200 g carrot or white radish
25 g grated coconut
25 g coriander leaves
1/2 tbsp oil
1/2 tsp yellow mustard seed
1 tsp dried chilli flakes
2 tbsp lemon juice

Cover the dal in boiling water and leave to soak for at least 3 hours. Rinse well and drain.

Finely grate the carrot or radish in to a bowl and add the coconut, dal and coriander. Heat the oil in a small fry pan over a medium heat and add the mustard seed. When the seed begins to pop add the chilli and remove from the heat. Add the lemon juice and stir, pour over the salad once cold and toss well.