The man came home for 24 hours and flew out again on another work trip. He should have taken a straight flight from London to Tokyo instead of stopping in Singapore. The jet lag would be less taxing. Afterall, the weather is similarly hot and rainy; he needn't swop out clothes and the hotel could sort out his laundry.
As much as he wanted to take his precious doggo out in the evening, he didn’t sleep much on the 13+-hour flight home. He needed a nap to feel human before we went out anywhere. That he did. A looooong snooze with the dog after breakfast. Lunch at home was definitely in order. There were only vegetables to stir-fry. I had prepped the other two dishes the day before. Dhal and curries keep well in the fridge.
Besides the usual dhal tadka, I decided to try my hand at a pot of murgh badami korma (chicken almond curry). Obviously I've only eaten it and never cooked that. Started off by reading up the many recipes from the internet, gave them some thought before narrowing down to three to use. There were still frozen chicken fillets; added a side of tandoori chicken thigh. Didn't use red food dye for the chicken thigh—tried to soak in the red by using paprika, dried chillies, chilli powder and meat curry powder. Seared it on the hob for the char and then shoved it into the oven. The larder has all requisite spices, including methi and frozen cubes of ginger-garlic paste. Hurrah. No poppy seeds, no problem. The dhal tadka was consistent with the previous batch. Tasted the murgh badami korma and thought it was fine. Whewww. #ImpieCooks2019
The dishes for this welcome lunch was well-received. Oof. The husband missed spices. Although he found time to pop into a few hip and new Indian restaurants for seriously good meals and cocktails (say, at Bombay Bustle), he wasn’t keen to pay £50 for a meal for one daily. Hahaahah. Well, that's how much decent Indian food cost in London, especially in Londontown. At least he got 'em spices proper. So today’s lunch at home was a nice bridge before he hit up non-spicy Tokyo.
As much as he wanted to take his precious doggo out in the evening, he didn’t sleep much on the 13+-hour flight home. He needed a nap to feel human before we went out anywhere. That he did. A looooong snooze with the dog after breakfast. Lunch at home was definitely in order. There were only vegetables to stir-fry. I had prepped the other two dishes the day before. Dhal and curries keep well in the fridge.
Besides the usual dhal tadka, I decided to try my hand at a pot of murgh badami korma (chicken almond curry). Obviously I've only eaten it and never cooked that. Started off by reading up the many recipes from the internet, gave them some thought before narrowing down to three to use. There were still frozen chicken fillets; added a side of tandoori chicken thigh. Didn't use red food dye for the chicken thigh—tried to soak in the red by using paprika, dried chillies, chilli powder and meat curry powder. Seared it on the hob for the char and then shoved it into the oven. The larder has all requisite spices, including methi and frozen cubes of ginger-garlic paste. Hurrah. No poppy seeds, no problem. The dhal tadka was consistent with the previous batch. Tasted the murgh badami korma and thought it was fine. Whewww. #ImpieCooks2019
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