It's a problem, having a meal of curries. Because the leftovers don't really work with anything else but curries.
So you have to make another curry dish to bulk out the leftovers, then you've got more leftover curry for which you need to make more curry to go with.
Before you know it you're trapped in an endless cycle of curries from which, nice as they may be, there seems to be no escape.
This is where I've found myself after cooking Anuschka her tandoori chicken kebabs last weekend
Since I already had a decent amount of leftover marinade I decided to roll it on into a marinade for
Pat Chapman's version of Chicken Makhani
with the addition of a bit more of his marinade ingredients
and of course a bit more chicken.
After a couple more days of kebabs, I finally got around to the full-blooded makhani with two legs and thighs.
Pretty nice it was too, though it might have been even better with the juices from a whole roast chicken or two!
If as I did you end up with a gallon of spare makhani sauce, you can put it to good use as
a nice accompaniment to pork chops
I've also been working my way through a couple of mushroom recipes now that I've started, re-running a rather nice
Balti mushrooms in creamy garlic sauce
mainly by adding more garlic, and trying out the novelty
Mushroom and Okra Curry
with its rather more successful Mango Relish.
Since I then had a bonus mango on hand I also tried a mango dal
which turned out to be just delicious.
Flora popped around to help out too, and was particularly complimentary of the rice I had made by first frying
a half teaspoon of brown mustard seeds,
yellow mustard seeds,
a generous teaspoon of sesame seeds,
and then throwing in a teaspoon or two of fenugreek (methi) leaves.
She was lucky to arrive after I'd finished off all my fenugreek seed rice.
Which wasn't quite so complementary!
My cute landlady Aline has also just arrived back from India,
full of stories of Gobi Manchurian
and Mirchi Vada,
and amazingly enough still
keen on eating curries,
so I've been working up a Saag Paneer, only without the paneer, seeing as how she's allergic to cow.
Cashew nuts seemed like a likely alternative and led to a very satisfying Saag Kaju
Makahni Pork Chops
curry main meat
Pork chops in a makhani sauce
After you've wolfed down all your Makhani-style
gobbled your roast Makhani Chicken
and you've still
got a gallon of makhani sauce left over,
you can use it to flavour some pork chops.
- 1 pork chop
- 2-3 tablespoons spare makhani sauce
- 1 tablespoon yoghurt
Take the chop out of the fridge at least half an hour before cooking to let it come up to room temperature.
Get your frying pan good and hot.
Grease the chop with oil and a generous grinding of sea salt.
Slap the chop into the pan for about a minute until it's nice and charred, then flip it over and brown the other side.
Try and make sure that the lovely delicious fat along the edge gets a nice charring too -
you might be able to do this by pressing the chop against the edge of the pan, or rolling the chop vertically for a time.
Turn down the heat.
Add the makhani sauce and some yoghurt and cook gently until the chop is cooked through.
Serve with any herbs you have handy.