Venison curry
on naan bread

Curry 

Chop the diced venison into thin strips and rub the venison with the tandoori mix.  

In a frying pan sweat off the onions on a low heat. Turn up the heat and add the venison searing on all sides.  

Toss with the diced tomatoes, fry off briefly and tip into a bowl. 

Add the coconut milk to the pan. Allow to cook and reduce until the sauce thickens. Once thickened, reintroduce the venison and serve quickly.  

Naan bread 

Sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.  

Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough.  

Knead well for 8–10 minutes, adding a little flour if the dough is too sticky.  

Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10–15 minutes.  

Form the dough into five balls.  

Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.  

Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. 

Sprinkle the nigella seeds over the naan or your alternative chosen topping (see more topping suggestions in the tips tab) and press into the surface of the dough.  

Place the naans onto the hot baking sheet and grill for 1–2 minutes, or until lightly browned.  

Brush with butter.

Garnish

Combine all ingredients.

To serve 

Pour the venison over the naan bread, served hot, then garnish.