It must be admitted that lentils are fast becoming one of my favourite foods. Even four years ago I wouldn’t even have considered eating them, and now really can’t get enough. Like potato they take on so much flavour, and are extremely healthy. This, in my opinion, makes them more suitable for spice-based dishes than chicken will ever be. Of course chicken has its virtues, but short of marinating it for 24-hours – which is a faff – in a dish like this it really becomes plain chicken surrounded by spices.
Recently I’ve begun to wonder why I ever bought goods I could easily make at home. For example, I haven’t bought a loaf of bread for weeks simply because I can make much better, much healthier bread at home. I’ll concede that it takes a little more time to actually make a loaf of bread than it does to buy one, but to be honest if you enjoy it then why not. Plus, things always taste better if one has made them oneself, not to mention the fact that it is a damn good way to have a break from revision.
As you have probably already discerned one of my favourite foods to eat is a good ol’ curry. They suit my taste perfectly. I like something filling, fresh and with plenty of flavour. One thing I have never tried, however, is putting a poached egg on top of a curry. Now, poached eggs are all well and good, in their own little environment; usually a muffin. However, I was a little skeptical of how they would fit in atop a curry. Fear not though my little foodies, all is not lost, a poached egg suits this curry down to the ground.
I thought it might be helpful if I provided some kind of basic curry powder recipe so my readers could go away and make a cheap and easy curry even if they don’t have all the ingredients to make one of my recipes. At the very least I think you should have these spices in your spice rack, once you do it takes a matter of seconds to create a large pot of this powder so you needn’t have to make up a separate spice mix for every curry you cook.
By the way, my inclusion of this “recipe” in both the Indian and British categories is because although it quite clearly makes use of Indian spices, it is actually something brought over here during the colonial era by us Brits.
I’ve been cooking the same trio of curries for quite a while now, and thought it would be best to do something , if not completely different, then slightly different. Most curries made by myself are tomato based; goan curry, however, contains no tomato and is entirely yoghurt based. This does two things: firstly, it makes the curry a lot smoother; and, secondly, it reduces the cost somewhat over a curry which uses both yoghurt and tomato.