New paintings and regular art updates.
Curry splodge for tea. I like to cook but I struggle to cut things up as Parkinsons shaking makes it hard to hold the knife. It tasted nice though. I buy odd shaped veg so I guess it doesn’t matter how it looks. Had no nan or roti bread so used tortillas instead.
What’s your favorite thing to cook?
I like cooking curries from scratch. I’m no expert though so I just make it up as I go along. I like vegetable curry so I’ll use butternut squash as a basic ingredient.
You have to take off the skin and deseed the squash. Then chop it into cubes. Meanwhile I put some oil in a pan and gently fry my spices. Mild curry powder, some crushed garlic, a bit of chilli (dried or powdered) and a bit of cinnamon or garam masala to give the curry a richer flavour. Sometimes I add this later so the taste is more noticeable.
Then I sautée (add a small amount of water to the oil) some chopped onion in the curry mix together with the squash. This takes a while to soften so I cook it on a low heat with a lid on.
As it softens I add other vegetables, like pak choi, mushrooms, beans, a bit of broccoli or some cabbage. I might add some potato chopped up. I keep an eye on the water content so it doesn’t dry out. I will also add tinned tomatos or tomato paste. As I say I just add in what is available at the time.
Before it’s fully cooked I usually do a small amount of boiled rice (brown or white) and serve the curry and rice with plain yoghurt.
I hope this makes sense, it’s not a recipe as such.
I always season with salt at the end, I don’t cook with it, as it gets absorbed into the food, and you can’t taste it as much but it can raise your blood pressure.
Weird thing! The gin my hubby bought me has infusions of cardamon, turmeric and dried mandarin… I just wanted a normal London dry gin. It had ice in it with tonic water, but that melted in the heat.
He also bought golden milk ice cream which also has Tumeric in it. Why? What is the point? I would not eat it, I told him I did not want any. CURRY flavoured ice-cream, I love curry, but not as a dessert.
Flavours are personal, if you’ve ever tried something it’s good to give it a try but not turmeric. No.
A quick curry using vegetables and a small amount of Quorn pieces and prawns.
Ingredients.
One jar of curry sauce, chose your favourite. I got tikka massala. One onion, one sweet pepper, a handful of button mushrooms, a big handful of washed baby spinach, about a quarter of a bag of Quorn pieces and a small packet of kingprawns (or small prawns). A packet of microwaveable rice.
Method.
Defrost the Quorn in the microwave if you have one. Peel and chop the onion. Put in a frying pan in oil and start to fry. Roughly chop the pepper and add to the pan. Chop the mushrooms and add. Put the Quorn and prawns in. Finally stir in the baby spinach, add the packet of rice and pour the curry sauce over the mix. Cook on a low heat with a lid on for about twenty minutes. Make sure the curry is thoroughly cooked before serving.
Serves two or three as a main meal.
These were green when I put them in the fridge a week ago. Most of the pack still are, but these look like they have caught fire! I hope they won’t be too hot, I’ve incorporated them into a curry. The plate is Burleigh ware from Middleport pottery in Stoke on Trent, Staffordshire. The photo cheered me up because of the bright colours.
Well not second hand, but with left-over ingredients. I made this using curry powder and turmeric. I diced up some courgette, onion, broccoli, and aubergine. I then added a tin of tomatoes. I added water to it to stop it burning on and to add moisture. I also added a few lentils. The fish was bought today. It doesn’t really matter what sort, but a white fish isn’t too strongly flavoured. I’d added it later as you don’t need to overcook fish. It flaked nicely as I cooked and turned a nice golden brown. Much nicer than using a jar of curry sauce.
I decided to use courgette (zucchini) in a curry, but hubby doesn’t like it sliced. So I decided to grate it up. I put the meat (I could have used quorn) in first. Sealing diced pieces over a hot heat. Then I added the courgette and lowered the heat. I added stir fry vegetables a couple of minutes later. I also added half a tin of baked beans because I’d decided not to use any noodles. Finally I added a sachet of katsu curry sauce. It might not be the right recipe, it might not taste exactly right but it was OK.
Just back from a delicious meal at Sangams balti House in Stoke-upon-trent, the town Stoke-on-Trent City is named after.
I had a King Prawn and Lamb balti, and a garlic nan. My friends had a fish dupiaza and a Chicken and mushroom dupiaza. There are two Sangam Balti restaurants here. I think because they needed more space they were so popular.
There is no alcohol served on the premises but you can take your own. The portion sizes are good and the food is hot and tasty.
Worth a visit if you are in town.
I cooked this tonight, lentil and chicken curry with tomatoes, ginger and garlic. ingredients
Two chicken breasts
A cup full of lentils
Chopped tomatoes
Spring onions
A sweet pepper
Two garlic cloves
Grated ginger.
First I boiled some red lentils for ten minutes, then fried some chicken pieces, a couple of spring onions, a sweet pepper and four large tomatoes. I added a small teaspoon of hot curry powder and the same of medium curry powder. I added a pinch of Fenugreek and then grated about an inch of ginger and two cloves of garlic into the frying mix. I’d cooked the lentils for a further twenty minutes then added it to the stir fried mix, covered it over for a few minutes more. It ended up being really tasty.
It hasn’t arrived yet so I’m just having a tonic water. We came out to sort out a meeting on Friday and because I’m still laid up with a cold I decided not to cook tea and order a curry instead.
I was inspired because my friend sent me a text ‘havin’ a curry, oh yes’ I think I took it as a challenge. I hope its good!
Mallaband-Brown