Quick Indian Cooking

It’s official. Home cooked Indian equals free babysitting volunteers.

Front row London Fashion Week: Curry.

Birthday party in neighbourhood local: Curry.

When sis offered her services for an old friend’s shock wedding I knew I had to pull the stops out.

I made for the farmer’s market. Followed by lunch in a Polish caf with mini Basu, the man, his crazy younger bro and friends.  Then made a pit stop into a boutique to buy an entire outfit for the evening. While mini Basu slobbered on the season’s latest polyester offerings. The bro offered unsolicited fashion advice and the man faked a fainting spell.

Luckily, the recipe wasn’t going to finish me off altogether. Durga Puja, the annual Bengali religious calendar event was on. The dish was going to an old family favourite – Maacher Jhol – the famous Bengali fish curry.

Aromatic and light, it didn’t render me fishy. Sis said it made her teary – with happiness. Bro declared it was the best fish he had ever tasted. Both offered endless nights of babysitting.

It pays to cook Indian. Quite.
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