Weekend cookery, hurray!
Hullo everybody, hope you’ve all had a great week and are looking forward to an even better weekend! I know I’ve been looking forward to it all week – I’m heading to see Jurassic World tomorrow with an old uni pal, but tonight I’ll be learning new recipes.
Indian cooking isn’t something I normally do; generally, I’m in a rush to have my dinner and crack on with the drawing load for the day, so I usually go for quick and simple Chinese or Chinese-style food, but Fridays are a welcome exception. Today, I’m going to try making my very first curry! I’ll be attempting a Chicken Saag curry. Separately, I’ll also be trying to make my own masala rub. Rishi’s, my new favourite Indian restaurant, does this amazing lamb chop platter which has just the greatest flabour you’ve ever tasted. This will be my attempt to recapture that dish, and hopefully set me down the path of creating more curries and whatnot!
Really looking forward to giving the recipes a shot! It’s great to have my own kitchen again, after a year of living with my folks. Not that I don’t enjoy my Mum’s cooking, of course – but the sense of satisfaction you get from making your own meals just can’t be beat!
See you all next week guys!
M.
If you find a good, hot curry recipe, let me know!
Sorry I haven’t gotten back to you – I’ve been terrible at, well pretty much everything, work work yadda yadda, but hey, at least I gotta job, eh?
I made this recipe a while back: Chicken Saag Recipe Now, it turned out really nice, but what I did last weekend was leave out the spinach entirely and double the number of tomatoes that I used. The result was a kind of tikka masala dish, very nice, very aromatic. Oh, and I HIGHLY recommend using mustard oil instead of normal vegetable or sunflower oil if you can get it. Results in a much richer, more authentic flavour.
Let me know if you try it, it turned out really nice for me, and quite spicy too! Not too hot mind, but definitely a bit of heat there!
Oh, and I tell you what – instead of Garam Masala, try making this tandoori masala mix. I made this, and it works wonders in the curry. It also makes a really good rub for chicken and lamb and things! I’d ease off on the cloves though, otherwise it’ll be quite bitter.
Also, I added in a teaspoon of ground fenugreek to the Chicken Saag, I find it always gives a lovely flavour to curries with spinach in them!