Hey wow, turns out posts about recipes are more popular than posts about bee keeping, who’d have guessed? In the spirit of shameless populism, here’s a recipe.
Normally we do anything to avoid buying imported veg but if it’s in the Dead and Dying section it’s fair game which is why Friday nights meal was an aubergine balti featuring slightly wrinkled aubergine ( or eggplant if you’re from the colonies ), soft peppers and slightly fuzzy mushrooms.
Balti is about the easiest curry you can do from scratch and it’s quick – put the rice on when you start and your timing should be perfect. Seriously you can do this in twenty minutes, it’s quicker than getting a take-away. It’s also an authentic dish no matter what anyone tells you – 100% brummie with nothing added or taken away.
Fenugreek seed – a good tablespoonful freshly ground
Coriander seed – at least a tablespoon
Cumin seed – ditto
Paprika – just empty it all in there ( a few tablespoonfuls)
Ginger – chopped, as much as you can stomach or dry a good spoonful
Turmeric – just a generous pinch or it comes out bitter
Garam masala – a hefty dollop
Garlic – we’re trying to use up our crop so six cloves
Chili – wanna play chicken? As much as you dare
Add all the spices and stir well, fry for a couple of minutes then add a carton of tomatoes and some stock or wine or something.
The rice – I was taught the Ancient Chinese Secret of cooking rice in a microwave ( seriously, that’s what she called it.). Rinse your rice, put it in a bowl and cover with water or stock until it’s one finger joint over the top of the grain. Microwave on full for twenty minutes and you’re done. I like to add a good lump of butter to the water – the richness really adds to the dish.