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
A sweet pepper
Two garlic cloves
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!
Every so often, after choir practice, I order a takeaway curry because I’m too tired to cook our evening meal. It feels like a real treat not to have to cook.
All I need to do is dish it out when it arrives. The local tandoori restaurant does really nice baltis and bhunas. Then pilau rice or garlic nan to accompany it.
I’ve done a drawing to illustrate as I will be otherwise engaged in a short while. There is an interesting movie on the TV and I might have a small glass of beer to go with the food.
Tomorrow I need to plan what paintings I’m going to do next, but tonight I’m going to chill with chilli!