The Family Cook Book

Lisa and Martha were out at Hampton court watching west side story on an outdoor screen, which sounds lovely but when they got in they looked more than a little chilled! Joe had been playing footy so I thought I would make curry. This recipe came from Jamies's latest magazine we thought it was pretty bloody good. We had it with dahl (see previous recipe) and I also made the chickpea curry (ok) and the lemon pickle (interesting and very easy) The original recipe uses whole prawns but I adapted it to use peeled large prawns. I also didn't have light coconut milk so I used the normal stuff. It all worked very well Jamie's recipe Ingredients Vegetable oil  400g monkfish fillets, skinned and pin-boned 12 large prawns (I used peeled) 2 tsp. mustard seeds  1 tsp. fenugreek seeds  1 green chilli, deseeded and finely sliced  1 handful of fresh or dried curry leaves, crumbled  2 thumb-sized pieces of ginger, coarsely grat

I  cooked curry tonight for Joe and I, It was a fish curry from Jamie's latest magazine ( I will definitely add that to the blog soon) but I also wanted Dahl. I texted our friend Nushi who makes a legendarily good Dahl, but while I was waiting for a response I found this article from the Guardian ... I ended up cooking this one which according to Joe was pretty bloody good. However here is the precise details of Nushi's text to me ... not that precise Nushi's dahl ok-  dhal- wash, soak, add to boiling water, spoon of any scummy bits. add salt, 1 tsp red chilli powder, turmeric- quarter teaspoon once cooked , part two!  in a seperate pot heat some oil and add finely sliced garlic, as soon as they are pinky brown add teaspoon whole cumin, once sizzling and turning darker add it to the dhal- careful of spultering!  add coriander and hey presto!    Sent from my iPhone The Guardian article Felicity's perfect dal. Photograph: Felicity Cloake for the G