Since receiving this book to review my thoughts have been on a rollercoaster, up and down, up and down. Firstly, I loved the photography and the whole vibe of the book; page after page of delicious recipes, I didn’t know which to try first. Next, I felt worried, where would I get all the ingredients? I’ve looked locally for tamarind paste before to no avail, but what about pigeon peas and what is panch phoran? Was this book really for a housewife from the suburbs?
Then, when I actually got down to the cooking I found there were plenty of recipes I could try, with all the ingredients listed to be found locally. Now, with the cooking completed and my meal eaten I’m feeling really proud of myself. I’ve cooked yummy naan, for the first time ever, my rice was better than it’s been in months and my two year old son ate all of his creamy almond vegetable curry! This is a book I will not be leaving on the shelf, but tackling head on – finding ways I can get these recipes onto my weekly meal plans.
Best of all my husband was really chuffed with the book. He suggested (with no hints from me) that he could regularly cook his own “fakeaway” on a Saturday night for us, and true to his word last Saturday he cooked Lamb Roganjosh. Just like me my husband felt an immense sense of achievement after putting together his meal with rice and his own chapatis. It was delicious. If this book gets your partner cooking your Saturday dinner, and excited about doing it, then you can’t find a better reason than that to buy I Love Curry.
You can see the pictures of the meals we cooked below and, with kind permission by Quadrille, the naan recipe (in my own words) is included – you have to try it, so quick, so tasty!
- 300g plain four, plus more to dust
- 3/4 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 1/2 tsp sugar
- 4 tbsp milk
- 4 tbsp plain yogurt
- 15g butter melted, plus more for brushing
- Preheat the oven to its highest setting (usually 275°C).
- Place a baking tray on the top shelf to heat.
- Mix together the dry ingredients, make a well in the centre and add the wet ingredients with 85-90ml of water and bring together with your hands to make a dough. Kneed until smooth.
- Pull pieces off of the dough and roll into approx 0.75cm thick naan breads (trying to make characteristic teardrop shapes), use extra flour on hands and surface to prevent dough sticking. You should be able to make approx 6 medium naan.
- Place on a baking tray (you may need to do this in two batches), pop into the oven for approx 2-4 mins or until there are golden spots on the surface of the naan.
- Brush with extra melted butter and serve hot.
Top tip – You can add flavour to your naan by adding extra ingredients at the dry stage, I added 1 tsp of dried coriander, but you could add any ground spices or fresh herbs you like.