Laksa is a Malaysian dish. I had never really eaten it before this summer when I read an article by Nigel Slater in the Guardian about spicy summer soups. I was instantly sold, but for my money as well as being good when warm it is a great way to heat yourself up with a fiery curry in the winter.
Had this a couple of times over the last two weeks and this is my more recent go. It is a pretty versatile dish and I reckon you could put pretty
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Serves 2 as a main (4-5 as a side)
Yet another in my series of how I cook well known dishes pretty inauthentically, but heck we all cook to our own tastes. Dhal is one of my very favourite things to eat, I never visit a curry house without ordering it and it is one of my staple foods at home too. At CWU conference I persuaded my Comrade Doug Lilicrap, who like me is having to watch what he eats, to try a bit of my Tarka Dhal. He was suitably impressed
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I don’t normally eat meat on school nights preferring to save it for the weekend. But I had a couple of chicken breasts that needed using and there was a tin of chickpeas on the side so I decided to experiment. Also I had bought some fresh tumeric root from the funky “world veg” aisle in the newly refurbished Morrisons supermarket I was dying to use. Never actually had it before so this was a bit of a shot in the dark TBH.
I have to say I
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