I hardly ever check my technorati links cosmos – maybe once every couple of months, that’s all. Today I did. And here’s what people have been saying about me:
1. “That Fraser keeps on getting weirder and weirder.”
2. “This guy is crazy in an interesting way. The kind of guy you always want to visit but are too chicken to live with.”
3. “I’m in love with Fraser from Blogjam… He can come and run his blowtorch over by beef anytime.”
I think I like one of these testimonials slightly more than the other two.
Anyway, today I made chicken murgh makhani with a courgette and green pepper sabzi. I can’t be bothered to reproduce the recipes verbatim (and if I did, HFW’s and Madhur Jaffrey’s publishers might come after me with their highy paid legal lawyer folk), so here’s a complete set of ingredients displayed in cunningly random fashion, plus a couple of pictures.
Olive oil. Groundnut oil. Asefetida. Mustard seeds. Cumin seeds. Ground cumin. Courgette. Green pepper. Green chillies. Chilli powder. Natural yoghurt. Honey. Double cream. Water. Butter. Coriander. Salt. Garam masala. Chaat masala. Lime juice. Fenugreek. Ginger root. Garlic. Chicken. Tomatos. Tomato purée. Cloves. Black Pepper.
The first stage.
The final stage.
Go on then, you’ve seen how it’s done. You know what’s in it. Now go make your own.