Set up your EGG for direct cooking with the Stainless Steel Grid in place. Your target temperature is 150˚C.
In a Cast Iron Skillet, fry the onion, chillies, ginger and garlic until soft. Add the dry rub and cayenne pepper and cook for a further 10 minutes, stirring regularly.
Add the rest of the ingredients, stir well and bring to a simmer. Close the Dome and cook for 45 minutes.
Blitz in a food processor and, if you like, pass through a fine sieve.
