If you’re new to this food blog, Please Start Here.
To everyone else, HELLO AGAIN!!!
Ok. So by now…
You should have found yourself a genuine Indian spice outlet, and you should have a well stocked spice rack,
You’ve learned how to cook a Mutton (Lamb) Curry, and
You’ve learned to cook a Sugar Beans and Potato curry.
What you’ve also learned is the basic process that we will be using to cook many meat and vegetable dishes, because the process remains very similar throughout.
Remember, the taste is as much in the ingredients, as it is in the way you cook the meal (heat, timing, and the order in which you add ingredients)
So, what do we do this week…
Well, to tell you the truth, if you’re inviting people around for a South African Indian curry, the table is set, but there’s something missing…
So that’s what we’re going to look at today. As usual, I will give you the basic recipe, but there is no chance that I will divulge secrets that my Mother has passed on to me, only … (since she didn’t have a daughter, and I proved my worth through years of grinding through the menial work of peeling, cutting, chopping, cleaning etc., she finally – at age 24 – decided to hand over ALL the tricks of the trade … some that were passed down to her, and others that she developed through years of being married to an Indian man)
So here we go. You have everything you need, except two … so you’ll need to go visit your spice aunty and ask her for 50g of Methi seeds, and a nice big bottle of pickle masala.
Right. Welcome back. Let’s get cooking! Continue reading