Curry and Naan

We have a wonderful book describing how to make Indian food by Dan Toombs called ‘The Curry Guy’. The food tastes just like the stuff that you get in restaurants. It’s great for batch cooking and the recipes are absolutely worth the effort. But they take a bit of preparation and most of the main dishes can’t quickly be rustled up. So I was really pleased the other day when I helped my friend Salty Dog knock up curry and naan with a speedy korma. It was delicious and very versatile so I thought I’d share vague instructions here. You’re all intelligent people. I’m sure that you’ll work it out.

Slice a couple of onions and chop a few garlic cloves. Sweat in a good glug of oil until softened. Add a tin of coconut milk, a handful of ground almonds and spices. Simmer gently. Et voila, as Raymond Blanc would say. You have a korma sauce. With a little imagination it can be vegan if that’s your preferred way of eating.

The spices that you put in depend on what’s in the cupboard. Normally I’d use a teaspoon each of cumin, ground coriander, turmeric, ground ginger and the teeniest bit of chilli. But I wasn’t that organised this week. I’d run out of some of my usual ingredients. So I used up a tub of medium curry powder instead, a good couple of tablespoons. Goodness knows where it came from. I normally use individual spices. But it did the trick and made a bit of room in the larder. Of course seasoning with salt is a given.

When you add the other ingredients depends on their cooking time. Raw meat needs to be browned before the sauce ingredients are added. Hard vegetables like carrots and peppers benefit from going in the pan early too. So do sliced mushrooms. But things like cooked chicken, tinned beans, prawns, delicate seafood and frozen green veg are added near the end to avoid overcooking. Experiment a bit but bear in mind the dangers of food poisoning. There’s my disclaimer. After all this isn’t really a proper recipe!

I made naan bread from the Curry Guy book to accompany our turkey and vegetable korma. These are not a faff at all but just need a little forethought. There’s a yeasty mixture that has to froth up and dough that needs time to rise. Here’s a link to the recipe. Each bread takes a couple of minutes to puff up in a dry pan before being served coated in butter. Yum! So much better than those pre-packed supermarket breads that taste of chemicals. I’ve even frozen a few from the other day. They can be warmed up and buttered when we have our next home curry night. As my new cheat recipe is so easy I’m sure that’s going to be soon.

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  1. I made naan by scratch once. It was very good, but lazy me just buys at Aldi. Now I a hungry for a good curry. When my daughter is home from college I make it a few times, sending her back with leftovers. I do have frozen palak paneer and frozen naan, so might treat myself to those for my lunch.

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