- W​artime rations at The Mays’.

Only 50 per cent of kedgeree and veg curry supper appears in forthcoming book

S​hit photography cannot disguise how tasty this was.

1y ago

O​f 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.

F​or 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.

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Comments (19)

  • Is there a photography app that can be used to install one’s dish into a portrait screen near a dewy clump of mint leaves and a floured loaf of crusty bread?

      1 year ago
  • That looks very tasty!

      1 year ago
  • Looks like something I found under the floorboards yesterday!

      1 year ago
  • James, it looks great

      1 year ago
  • The kedgeree looks tasty and likely is. Re the veg curry, did the spices hit the pan first to toast them, or did the oil hit the pan first? I'm trying to learn tips and tricks for developing flavor, as the overused saying goes, so info from people on stuff like this is helpful.

      1 year ago
    • I lightly roast whole spices (a minute or so) in a hot dry pan. Let them cool, then grind.

        1 year ago