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United Kingdom, Europe · Toad-in-the-Hole

Masala Toad-in-the-Hole with Curry Onion Gravy (British × Indian)

Garam-masala sausages baked in a batter flecked with cumin, turmeric, coriander and green chilli, served with a ginger, garlic and tomato curry onion gravy.

ServingsServes 2
Total cooking time52 min
Batter resting+ 30 min
DifficultyMedium
About servingsRaw sausages must be cooked through (75 °C in the centre, no pink). Always handle the tin of hot fat with oven gloves.

Method

  1. Mix the flour, salt, turmeric and cumin seeds in a bowl and crack in the eggs. Add half the milk and whisk until smooth, then whisk in the rest until it is like single cream, and stir in the coriander and chilli. Leave at room temperature for .

    Add in this stepPlain (all-purpose) flour 70 gSalt 1 pinchGround turmeric 1 pinchCumin seeds ½ tspEggs 2Milk 100 mlFresh coriander (cilantro), chopped 2 tbspGreen chilli, deseeded and finely chopped ½

  2. Preheat the oven to 220 °C (200 °C fan) for about 15 minutes. Rub the sausages with half the garam masala. Put the oil in a 20×15 cm metal roasting tin, add the sausages spaced apart and roast for , until lightly browned and the fat is sizzling hot.

    Add in this stepRaw pork sausages (about 65 g each) 4Garam masala ½ tspVegetable oil (for the tin) 1½ tbsp

    oven

  3. Whisk the batter briefly. Wearing oven gloves, take out the tin, quickly pour the batter around the sausages (the edges should sizzle) and return it to the oven at once for . Don't open the door for the first 20 minutes. It is ready when tall and deep golden.

    oven

  4. Meanwhile, make the gravy. Heat the oil in a 18 cm pan and cook the onion over medium-low heat for , stirring, until golden, then add the garlic and ginger and cook for 1 more minute until fragrant. Don't let the garlic burn or it turns bitter.

    Add in this stepVegetable oil (for the gravy) 1 tbspOnion, thinly sliced 1Garlic cloves, finely chopped 1Fresh ginger, grated 1 tsp

    medium-low heat

  5. Stir in the rest of the garam masala, the tomato purée and the flour and cook for 1 minute to toast the spices. Gradually pour in the hot stock, whisking out any lumps, add the chutney and simmer over medium heat for until thickened. Taste and season with salt.

    Add in this stepGaram masala ½ tspTomato purée (paste) 2 tspPlain flour (for the gravy) 2 tspHot chicken stock 240 mlMango chutney (or apricot jam) 2 tsp

    medium heat

  6. Cut the toad-in-the-hole into portions straight away and pour over plenty of curry gravy. Plain yogurt or cucumber raita and peas go well alongside. Serve at once, before it deflates.

Cook's tip

Leave out the chilli if you don't like heat, or add a pinch of chilli powder to the gravy if you do. Toasting the cumin seeds in a dry pan for 30 seconds first deepens the flavour. No mango chutney? A little apricot jam or honey gives the same touch of sweetness.

Cooking it at camp

At a campsite, bake it in a lidded cast-iron Dutch oven over charcoal with coals on the lid too (20–25 minutes). Make the batter and gravy at home, bring each in a jar in the cooler, and just reheat the gravy on the burner.