I love a curry, but so often the reality doesn’t match up to the dream.
From the takeaway, the sauces all merge into one and at home when I try to use a no-fuss sauce in a jar it seems mostly to be either bland or overly salty. When I pull out Indian recipes to make a curry from scratch – yes, they look lovely, but I’m not often looking for a list of ingredients the length of my arm and I don’t want to be toiling over it for hours either.
I want everything – tender meat; fragrant spices; a light, tasty sauce and ingredients that I can get hold of easily … I want gorgeous food – no fuss.
And in the world of curry, I think I have found it. This recipe is from Anjum Anand’s book ‘I Love Curry’. She is well known for her light, modern, healthy take on Indian food and this dish really is a winner….