Quick Indian Cooking

I’ve had a few strange working lunches in my time. The first question set the tone for this one: “Have you thought much about what would happen when you die?”

In my experience, Indians don’t talk about death much. I’m quite happy to follow this fine example.

But now, I was sitting across a rather morbid will-writing consultant (or something). In between bites of my stone-baked, Capricciosa pizza I was being force fed likely future events.

“Do you have any possessions of real value you want to present to anyone?”

Gulp. My pots and pans?

“Real value.”

My shoes?

We finally settled on the only piece of pricey jewellery I possess. With that, I ran off to work leaving the husband to answer the last call.

To think I’d even momentarily considered parting with my pots and pans! I put them to use straightaway with Bhuna Gosht, and served it with my new found recipe for perfect naan – an Earthly reminder why life is worth living.
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I spent Easter almost entirely in bed. Resurrecting briefly to make nibbles for a friend’s party.

I know. I swore I would never cater again after the last experience.

But he asked so nicely. And the other option was hastily planned dinner cooked by his other friend.

I arrived with a bright yellow Selfridges bag filled with the goodies. The guests inspected the contents with interest.

Murgh hara tikka. Oooh!

Vegetable kebabs. Nice.

Roasted aubergine dip. Interesting…

Tesco Supermarket Naan?!?

There really is no pleasing some people…

The vegetable kebabs were the alter ego of quick cooking and will NEVER feature on this site. But the Murgh Hara Tikkas were a resounding success. Worth getting out of bed for, standing in the firing line and more.

Serve these creamy soft kebabs with a spicy mint and coriander chutney to make a decent impression.
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Out with the old. In with the new.

It was time for QIC to have a little makeover. We have a more slick look. Videos with cooking basics. And photos of me looking like my younger, more glamorous sister.

On the downside, my blog consultant and dear friend Hugh may never speak to me again.

Fresh from the glow of a new beginning, I decided to try something different. I took to the streets of South London, to trial a new neighborhood for supplies.

First stop. Mrs Naila Salim. Owner of Pooja Sweets and Savouries on the bustling Upper Tooting Road. She had not just one but THREE types of samosas. (Thank you, God)

Next, I bought freshly-diced lamb shoulder from a Halal Butcher on Balham Road. He had goat meat too. The stuff we mainly eat in meat curries at home.

This is the cooking Indian equivalent of hitting the jackpot!

Things are hotting up on all fronts. What better than this Achari Gosht, fiery sour lamb curry cooked with pickle masalas, to send a sizzle through my kitchen too?

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Two weeks ago, I was a smug holiday return.You know the type. White clothes to show off even brown tan. New accessories acquired from tribal villages in far flung places. Delirious, inexplicable happiness etched on ageing face.I am happy to report that seven days of hayfever, two client deadlines and one narrow escape from missing cleaner incident later it has been well and truly been knocked out of me.

This is where I start ranting about the injustice of the London Underground. Or – God forbid – start sharing my 4000 holiday photos.I’ll just stick to sharing a recipe from my travels with you instead. The dish is Khao Sawy (pronounced Sway) – a Burmese soup noodle dish.I grew up on this in Kolkata, where owing to trade links to Burma, every family had its own recipe that was the subject of much competition and pride among the aunties.

Up in Chiang Mai, I tried the Thai version. Traditionally cooked with chicken, this is a coconut curry topped with a selection of fresh herbs and spices. All added in the quantities you want from little bowls on the table.This dish makes great party food. Mainly, because you would have to be nuts to chop all the garnish ingredients for the two of you.I cooked it for Aunt Madge and her boyfriend. They ate loads. Spilt it down their sweaters. And looked deliriously, inexplicably happy.Something to beat the holiday blues too perhaps?

Feeds 6:

6 large chicken thighs, skinned

3 large garlic cloves

Half inch ginger

Half tsp turmeric powder

Half tsp chilli powder

Half tsp cumin powder

3 green finger chillies,

4 sprigs of curry leaves (optional)

1 x 400ml tin of thick coconut milk

2 large onions, finely sliced

6 rounds of medium egg noodles

1 tbsp sunflower oil

To garnish:

6 eggs

125 fresh coriander leaves

4 garlic cloves

3 spring onions, green and white bits

1 large onion

2 key limes

2 green chillies

2 tbsp sunflower oil

First make the soup. Chop the ginger and garlic and bring the oil to heat in a large pan over a high flame.

When the oil is hot, fry the onions and the curry leaves until they soften and turn translucent. Then add the garlic, ginger and green chillies and fry for another five minutes.

Now add the powders and the chicken. Seal the chicken on each side, stirring like a maniac to mix them up well with the masalas.

Submerge the chicken pieces in hot water and leave to boil away on a medium flame. While the chicken is cooking, prepare all the garnish ingredients in the following order:

• Hard boil the eggs
• Chop the garlic and fry until crisp and golden
• Slice the onion finely and fry in the leftover garlic oil
• Chop up the coriander, green chillies and spring onions
• Peel and mash the eggs roughly with a fork
• Quarter the limes

Kit little bowls with the garnish and place in the centre of the table. Now take each piece of chicken out of the pan and, using two forks, shred it quickly. If the chicken is cooked, the chicken will simply fall off the bone. Get rid of the bone and return the chicken into the soup. Don’t substitute the thighs with boring chicken breasts, for full stock impact!Then pour in the coconut milk and leave to simmer, while you cook the noodles according to pack instructions.When the noodles are done, put the soup pan and the noodles on the table so guests can help themselves. Sprinkle liberally with the garnish ingredients. Serve with plenty of napkins, coz it will get messy.

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