Curry Girls

As promised, this Saturday was curry day at Erenler Sofrası. Dina and Angie led 6 keen students step by step through the preparation of lamb vindaloo, butter chicken, samosas, raita, pumpkin and spinach dal and saffron and cardamom dessert.  We willingly peeled, chopped, diced and stirred in anticipation of the evening's feast.

Despite the cool weather, the benefits of an outdoor kitchen became obvious as the heady aromas wafted from the bubbling saucepans.

For most of us cooking is a solitary occupation so it was great fun to cook alongside others and we all enjoyed a good chat as we wielded our knives.

I would have liked to put a photo of the finished banquet here but hunger and greed took over and we had almost cleared the plates by the time I thought to grab my camera.

Dina's Vindaloo Paste

Dry roast a handful each of green and black cardamom, whole black pepper, coriander seeds , cumin seeds  and a cinnamon stick with pinch of fenugreek, cloves and bay leaves, then grind to a powder.   

In a food processor blitz 3 green chilli peppers, a peeled garlic bulb, 10cms fresh ginger, the spice mixture, a tbsp tumeric, a cup of white vinegar (a little water if needed) to a paste.   Add  jalapeno peppers to make hotter if required.

 This paste keeps well in the fridge and I recommend you keep a large jar on hand.  Just add to sautéed onions, any meat of your choice and tomatoes and cook until the meat is tender and the curry has given up a layer of oil on the surface.