A little taster of what's cooking...
One of the first kits that we made was Timatar Masala. It means ‘Tomato Mixture/Blend’ in English – it sounds much better in Indian!
It has more whole spices in it than any of the other curries that we make, which gives it a lovely authentic taste. It’s one of the first curries that I ever learnt to make and so has a special place in my heart. It’s Indian home cooking at its best – this kind of curry is the Indian housewife’s ‘go to’ mid week curry. If you’ve never tried making a curry with bone in chicken, this is the one to try it with. The bones add a richness to the dish – add a few new potatoes and you have a thing of beauty! Simmer it long and slow, or for a more carefree dish just add a splash more water and put it in the oven on low oven (160C ish) in a casserole dish and leave it to cook for a couple of hours until the meat is falling from the chicken legs/thighs. Delicious.
Timatar Masala also lends itself amazingly well to any kind of vegetable, so it’s ideal for you to add your left over veggies and a can of chickpeas/beans to.
For a fantastic Meat-Free Monday, try an Egg & New Potato curry, it sounds strange, but works amazingly well! A friend of mine keeps Quails and I bought a dozen gorgeous little eggs to use in a curry, but you can use 6 normal eggs if you prefer.
Make the Timatar Masala up to where you’ve added the tomatoes and have let them cook until glossy. Boil the eggs and shell them. Boil the new potatoes (you’ll need about 8 small ones or 4 big ones). Sprinkle the eggs with salt and turmeric and set to one side.
Heat a small amount of oil in a frying pan and add the eggs and potatoes. Shake them around until they start taking on some colour and then add to the curry with 50-100ml water (or coconut milk).
Bring to the boil and simmer gently for 5 minutes. At this point, leave the curry as long as possible so that the flavours can soak into the potatoes and eggs before serving. Taste before serving and add more salt/sugar if necessary. Stir in some fresh chopped coriander if liked.