- 2 tablespoons vegetable oil
- ½ teaspoon chilli powder
- ½ teaspoon medium curry powder
- ½ teaspoon garam masala
- ½ small white onion, peeled and sliced
- 2 small to medium closed cup mushrooms, sliced
- Salt and pepper
- 8 ounce can chopped tomatoes in tomato juice
- 1 hot dog
- 1 teaspoon freshly chopped coriander/cilantro, plus extra to garnish
- 10 inch naan bread
To Make
Pour the oil in to a large, non-stick frying pan and put on to a medium heat. Add the spices and gently fry the spices off for a couple of minutes to get rid of the harshness. Don't have the heat too high or you will burn the spices and they will become bitter.
Add the onion and mushroom to the spice mix and fry for another minute or so, just until the onions are starting to soften.
Pour in the tomatoes, season with salt and pepper, stir well and bring to a gentle simmer.
Lay the cold dog in the pan and carefully cover with the warm sauce. Simmer as gently as possible for five more minutes.
Heat the naan bread per the instructions on the pack. Don't overheat to make it crispy. It needs to remain pliable so that you can lift the sides up to eat the finished creation.
Lay the naan bread on a serving plate and very carefully lift the hot dog on to the centre with your cooking tongs.
Add the coriander/cilantro to the sauce and stir well, cooking for a further minute only.
Spoon the sauce over the dog, garnish with the remaining herb and to eat, simply lift the sides of the naan just as you would the two halves of a roll.
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