You've Got To Laugh Haven't You?
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I'm cooking two different curries (with the aim of freezing the majority of it down) - a curry made from a leg of lamb which is currently cooking low and slow and my favourite curry of chicken and prawn. We have keema rice and lentil dhal as well so it will be something akin to thali on the menu tonight.
What's cooking at yours this fine Easter Saturday?
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For more on marking an answer as the "Best Answer", please visit our FAQ.Haven't decided yet. It might be pizza with cajun prawn or tadka dal with a nice tempered kashmiri chilli on the top. Having duck tomorrow - I just stuff it and shove it in the oven like a chicken. There's a lot of fat on duck so it would be hard to dry it out - I just do 180 fan. A bit of orange juice or grand marnier in the gravy is nice.
I`ve been making dal for ages but I had some with the chilli on in Goa recently and it was gorgeous. They temper it in oil and garlic and tip it on top. I have powedered kashmiri chilli but it's not the same so I got hold of a bag of dried ones and have managed to get the seeds to germinate. Will see how they get on. Re the duck - you`ll get a nice lot of fat off it for roast potatoes which will keep in the fridge.
Sorry to those whom I missed yesterday. It sounds like you all had some very enjoyable fayre.
We managed to make many portions of curry - enough for about four or five decent "takeaways" which was the aim really given how exhorbitantly priced they now are. OH always says he doesn't know how he's going to manage to fit it all in the freezer but he does 😃