A blade shines in the darkest of the nights
I haven't been cooking much after I got pregnant - the hectic schedule of university studies and being a new mummy left me too tired at the end of the day to even cook ... so Pierre has been the kitchen chef for the past 2 years. I promised him that once my exams are over, I will take over the wok and cook whatever he desires and fancy. So here we are.
Yesterday we had some guests over for dinner and I asked Pierre what he would like for dinner ... Being an Indian food lover, he immediately took out the Indian cook book that I got him 2 Christmas ago and picked out this :
(taken from Indian - Shehzad Husain & Rafi Fernandez)
Serves : 4 - 6
Surprisingly, it turned out rather delicious. It has an interesting mix of creamy aromatic spice flavour with a tint of piquant for the kick. The coriander enhance gently the flavour. My guests loved it as well, judging by the second - and third - helping till the pot was empty. Pierre likes it very much, noting that it leaves a tint of spiciness at the end of each mouthful without the lingering burning sensation of a spicy curry.
Initially I had my doubts over the final result because of my slight adaptation of the recipe - I used fresh tomatoes and bay leaves. And I blended the yogurt mixture by mistake instead of mixing it because the recipe stated "blend together thoroughly".
For an even richer and creamier flavour, substitute natural (plain) yogurt with Greek-style yogurt.