A good night out...and food.
It was a "curry night" tonight at a friends place. So, the usual arrangement is that some of us make a curry, or provide other things such as cheese or wine. This time I made a large pot of dhal:
400g red lentils
table spoonish of tomato puree
1/2 tsp of crushed dried chillies
1/2 bulb of garlic
1tsp of coriander powder
1tsp of turmeric
noggin of fresh ginger
8 curry leaves
splodge of oil or ghee
Finely chop the ginger and garlic and add every thing except the lentils to just under 1l of water. Bring to the boil and add the lentils (presoaked if required), bring back to the boil. turn the light down and simmer until the lentils are cooked stirring occasionally to stop them sticking and burning on the bottom of the pan. You may need to add a bit more water as the lentils cook. The dhal should be like a runny porridge in consistency. Before serving stir in some finely chopped fresh coriander, if desired. This is best made a day in advance and allowed to mature overnight in the fridge, as the flavours seem to develop much better.
Don't ask me the exact details of the other curries, but there were 4 others, a prawn, a mutton, a beef and a chicken one. All very good.
Desert some time after the curries was a tart tatin, and cheese (I provided some vacherin).
Much alcohol was drunk (but not by me), and a good night was had by all.
I also had a chat to someone whom I'd previously put off. When they first broached the subject of why I was more or less wearing only skirts in public I felt that the middle of a noisy beer festival was not the time or place. Again, it was "don't understand, but not unexpected". I seem to be blessed with my friends.
Alice.
400g red lentils
table spoonish of tomato puree
1/2 tsp of crushed dried chillies
1/2 bulb of garlic
1tsp of coriander powder
1tsp of turmeric
noggin of fresh ginger
8 curry leaves
splodge of oil or ghee
Finely chop the ginger and garlic and add every thing except the lentils to just under 1l of water. Bring to the boil and add the lentils (presoaked if required), bring back to the boil. turn the light down and simmer until the lentils are cooked stirring occasionally to stop them sticking and burning on the bottom of the pan. You may need to add a bit more water as the lentils cook. The dhal should be like a runny porridge in consistency. Before serving stir in some finely chopped fresh coriander, if desired. This is best made a day in advance and allowed to mature overnight in the fridge, as the flavours seem to develop much better.
Don't ask me the exact details of the other curries, but there were 4 others, a prawn, a mutton, a beef and a chicken one. All very good.
Desert some time after the curries was a tart tatin, and cheese (I provided some vacherin).
Much alcohol was drunk (but not by me), and a good night was had by all.
I also had a chat to someone whom I'd previously put off. When they first broached the subject of why I was more or less wearing only skirts in public I felt that the middle of a noisy beer festival was not the time or place. Again, it was "don't understand, but not unexpected". I seem to be blessed with my friends.
Alice.