Monday, 28 June 2010
The best cure for post match blues.
Monday 28th June
Another belter of a hot, sunny day and I’m busily being busy painting a study of dog walkers on the beach at Marazion. I am trying to work out exactly how did Turner paint those amazing skies?
This consideration will probably perplex and frustrate me forever, but then again, perhaps its better that way?
After painting, often comes shopping, and in a moment of madness I find myself with my seven year old daughter in Morrisons. Katie always makes it her job to find the various items on our list and this was no exception, until I say “we need some sour cream”, “eeeeeeergh!” comes the screeched reply. “It’s lovely” I reassure her, “where do you think we’ll find it?”
After a moment of consideration comes the answer “in the calcium aisle!”
Unfortunately though not all was joyous at Macey Towers this weekend as yesterday England were completely stuffed by Germany in the knock out stages of the World Cup, so to ease my frustration and as a kind of solace I did what I always do in times of trouble…I made a curry.
But not any old curry, oh no, this is THE curry; decidedly tongue tingling hot, and seductively fragrant.
Try this and trust me, you will not be disappointed.
First and not to be missed out is the good old spicy rub which consists of 2 tablespoons fennel seeds, 2 tablespoons cumin seeds, 2 tablespoons coriander seeds, 1/2 tablespoon fenugreek seeds, 1/2 tablespoons black peppercorns, 1 clove, 1/2 cinnamon stick, 2 cardamon pods, sea salt and ground black pepper.
Now simply dry fry the above in a small pan over a low heat until the spices fill your kitchen with an amazingly evocative scent. Then, simply bash n grind with a good old pestle n mortar.
Next the curry paste for which you will need a decent sized piece of fresh ginger, a couple of red onions, a whole bulb of garlic, a big red chili complete with all of those lovely heat giving seeds and a bunch of fresh coriander.
Peel, chop up and blitz in a food processor together with your spicy rub.
In a large oven and flame proof (yes, I have exploded Pyrex pans on the hob) pan, fry the curry paste mixture in a decent knob of butter until it turns golden, stirring regularly. Add a couple of tins of chopped tomatoes and ½ pint of stock. Bring to a boil, and then pop into the oven at about 170 with a tin foil lid for 1 1/2 hours, this will intensify the flavours and scent your whole house.
After the sauce has had it’s 1 1/2 hours blast in the oven pop it back onto the hob.
This is the real fun part; as the sauce simmers you get to decide whether you are feeling veggie, meaty or fishy and you can simply add your chosen favourites to cook in the sauce. I choose some beautiful free-range chicken, which is simply diced and stirred in to bubble away for an hour.
Finally stir in a good dollop of natural yoghurt, chuck over plenty of roughly chopped mint and squeeze in the juice from a lime.
Serve with Basmati rice or even better small, roasted, spiced potatoes.
I promise, this curry always helps to numb the pain of watching how bad England play, well, this curry and a few cold beers.