Curry: an aside

[desperance]

I may have mentioned it before, my habit of cooking curries sequentially: yesterday the core, the mutton curry; today the dhal, with leftovers; tomorrow the vegetable curry, with leftovers of leftovers. It's a sort of crop-rotation system: I could feed the same guest every day and he'd never quite have the same meal twice.

Today, the dhal. I like dhal. I have tried many recipes, and liked most of them; and my spectacular disorganisation sense of adventure means that pretty much every time I make it, I'm trying yet one more.

Today's recipe? Has prunes in it. Prunes. I'm presuming that the original demanded obscure dried Afghani plums, but this version wants prunes.

O-kay. I'll try anything. Once...

Comments

[frandowdsofa.livejournal.com]

Those vanilla scented prunes (and apricots) you can get in Sainsburys are great in mild and creamy spiced dishes - the apricots in chicken korma and the prunes in lamb biriani.

Trust the prune ...

[desperance.livejournal.com]

*trusts*