As the weather cools down (though, you won’t say so today), I find myself craving foods infused with deeply aromatic spices. Of course curries are at the top of that list and I could easily eat a curry a couple of times a week. That craving struck big over the weekend but couldn’t bare to be in the kitchen (such is the life of a recipe developer). I’ve also been wanting to try out the fantastic Wok and Pizza stone sent to me by the lovelies at Weber to use and highlight during their #bestinclass campaign. Along with the stunning 57cm Mastertouch braai, they sent me the Gourmet BBQ system wok and the Gourmet BBQ system pizza stone which I’ll be honest, I was most excited about. This allows me to be so much more creative when it comes to using the braai and means I can cook a whole range of different recipes on it. I debated whether to go for a more traditional lamb curry or a creamier prawn curry and the prawns won (because prawns!). I had these glorious, humongous prawns in the freezer which were gifted to me (best gift ever) and because they are pretty much the size of small crayfish, decided to chop them up and cook them in a fragrant curry. Alongside, I wanted pillowy, buttery naan and what better way to cook them than on the #Weber pizza stone? I loved that the entire meal was cooked on the braai and that it took almost no time to do it. Because the braai with the lid on creates so much heat, it was the perfect environment to cook the naan in. Naan is traditionally baked in tandoor ovens which can reach almighty temperatures and so far, my oven has just not been cutting it. Luckily I now have a new way to cook my naan to perfection. While the naan was kept warm wrapped in a clean tea towel, the curry was made in the wok. The wok fits into the braai grid perfectly, allowing you to stir and cook the food without fear of it toppling over. The heavy cast-iron created beautifully even heat to cook the curry quickly and efficiently and within 30 minutes, the curry was done and dusted, ready to be served. I was happy to eat the curry and naan as is but made some steamed rice for those who wanted it but that was it. I didn’t feel the need for a salad or sambal at all as the curry is lovely and mild. Even the kids gobbled up big bowls full. The perfect meal for a family feast while enjoying the last of the balmy days of late summer.
