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22nd November 2022 - Aaron Bulging
Dinner Party Dining - Course One - A Curry Banquet
Another kind of a do-it-yourself class, for which we all brought along something that we would turn into curries under Aaron's guidance.
I'm sorry not to now remember any of that guidance, but I did end up with a couple of decent curries.

Karl's Curry Banquet
Belly Pork Vindaloo
A good spicy curry.
Saag Paneer
A mild side dish, perfect for timid vegetarians.

Belly Pork Vindaloo
main meat curry
If I'm honest I can't remember the details here, but the process followed my beginner's curry instructions. With the addition of a few tablespoons of red wine vinegar.
If you're working with 500g of pork you'll need a couple of onions, a tin of tomatoes, and a teaspoon of each spice.

Serves 4

Cut the belly pork into 1" cubes.
Slice garlic cloves and fry in oil until caramelized. Scoop out and set aside.

Heat a large pan with hot oil and fry the whole spices.
Fry the belly pork over high heat to brown the pieces. Do it in batches and remove if they start leaking too much liquid.
Fry ginger, onions, garlic.
Fry powdered spices.
Fry tomato purée.
Add vinegar.
Add chopped tomatoes.
Return pork.
Simmer until succulent.
Serve dressed with browned garlic slices.
Is probably what I did.

Saag Paneer
side curry veg
Another dish closely following my curry cooking instructions for beginners.
I did bring my own lemon-juice curdled home-made paneer though. For extra style points.

Wash and drain the spinach. Chop roughly.
Cut the paneer into cubes.

Heat a little oil in a frying pan and fry the seeds.
Add finely sliced onion and fry without browning until soft.
Fry minced garlic.
Add the powdered spices and fry until their harshness cooks off.
Add the spinach and fry until well reduced and excess water has cooked off.
Carefully add the paneer and warm through without breaking the pieces apart too much.
Serve dressed with a generous handful of chopped coriander
It was a bit on the bland side, as I recall, as saag paneers are wont to be.
I think you can improve them by pre-cooking and mincing the spinach to concentrate its flavour.