Impromptu Red and Green Curry
Tonight, after a day of writing as another of my writing heads, I decided to do curry. At first it was just mince-something to go with the left-over rice from last night. Then I decided I didn’t want just mince and rice with a bit of soy. With no premixed curry in the cupboard, I turned to a really old cookbook, The Australian Women’s Weekly Original Cookbook , for inspiration. I can’t have onion, and there were a couple of things in the Assamee chicken curry recipe that I just didn’t have in the cupboard. Here is what I came up with: Warning Notes : 1. The spice measurements I actually used were very approximate and measured with a two-year-old in mind. You might want to alter them to taste. 2. Measurements are in metric and not imperial and may need converting prior to cooking. Ingredients: 2 tablespoons of olive oil 1 tsp of ground black pepper Pinch of chilli powder 1 tsp turmeric ½ tsp ground cardamom seeds ½ tsp cumin ½ tsp cori