The Family Cook Book

We stayed in on Saturday, Joe had been playing football, the storm was heading in our direction. It felt like a curry night. I made three dishes; Chicken, daal and prawns with the addition of some plain boiled  rice plus shop bought popadoms and naan. The recipes were from Atul Kochhar's book and although there was a fair amount of preparation they were pretty damn tasty..... even though I do say so myself I also bought some nice bottled ales from Waitrose so it could be a beer and curry night (Martha had some Crabbies. Lisa had the less traditional accompaniment of prosecco) Our favourite was the Duchy Originals organic golden ale. It may not surprise you to know that I couldn't even make it to the end of Match of the Day before my eyelids started to droop and bed called. Ginger garlic paste (ingredient for the chicken) 100g garlic, peeled and chopped 100g fresh ginger, peeled and chopped 2 tbsp vegetable oil (if you’re not using the paste straight away) 1 tbs...

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 Clo...