Only 50 per cent of kedgeree and veg curry supper appears in forthcoming book
Shit photography cannot disguise how tasty this was.
Of the two recipes shown here, one, the kedgeree (for such it is) appears in my forthcoming book. The other is a veg curry that was improvised in the artistry of the moment, and does not.
For details of the kedgeree, you’ll need to buy my forthcoming book. The veg curry began with some left-over okra and a few soft shallots, fried in oil which had been fortified with my own roasted and ground cumin and corriander (Using my new spice grinder, passim). I think some garam masala may have been used as weel, but I’d had a few by then.
Mushrooms and chillies were added because, like Mount Everest, they were there. But the real magic happened when I threw in a tablespoon of Patek’s ready-made madrass curry paste.
I’m sorry the photography is poor, and the serving dishes not up to restaurant standard. I become quite excited as I approach the end of cooking and neglect the reporting duty. Here are a few more poor photographs.