We were all over the place yesterday. Talk about wonderful distractions! But before I did anything, I took a walk along the water at Rushcutter’s Bay- I know it is a fave spot of yours, Izzy. I thought of you as I walked.
The Guthrie-Ashton girls in town from New York. Yippee! So much chatting to catch up. Our time together in NY last month was too short, so we had a good part two session while driving around Sydney !
Echo, the new puppy to visit in Woollahra. We had heard the news that S and J had been to the pound and brought a new baby home. Claudia was bursting with excitement. We had to drop by to meet the little thing…..
Also, Little C had to pack for her over night Biology camp to Mt. Keira in the Illawarra region (read: cold temperatures, brr!) . At least C was well supplied by her cousins with warm sleeping bag and all the other bits and pieces one requires for a camping trip. Our things are still stuck on a ship in the Panama Canal…….
Dinner tonight made me think of my dear grandmother. Just before I left home at the age of 16, the pint sized Ida D’Souza came from Kerala and spent a year with us. It was a wonderful time ; she was a tenacious and loving woman, devoutly Catholic and an excellent cook. You can imagine the combination of your own Nana, and Ida in the kitchen. We ate extremely well that year, and we savoured many of the more traditional dishes which she cooked at home. A pepper fry is sometimes called a devilled curry, and she made hers in excellent form with duck. It is a very typical South Indian Christian dish. Here is the super quick and easy chicken version. One day you should ask Nana or Aunty R for the full blown recipe. It’s worth it!
Chicken Pepper Fry ( for four people)
- 8 Chicken thigh fillets, cut into bite sized pieces
- 1 tablespoon coriander powder
- 1 tablespoon cummin powder
- 1 teaspoon cracked black pepper
- 1 teaspoon cummin seeds
- 1/2 a lemon, squeezed for juice or 1/4 cup white vinegar
- 1 teaspoon chilli powder
- 1/2 a large onion, sliced fine
- 1 tablespoon fresh ginger, sliced fine
- 3 pods garlic, chopped
- 1 hot green chilli, sliced
- 1 cinnamon stick
- 2 large potatoes, peeled and cut into quarters
- 1 tablespoon cooking oil
- Heat the oil in a heavy based saucepan and fry the onion, garlic, sliced chilli, ginger and cummin seeds until golden.
- Add the chicken and fry till the meat is browned.
- Add the cummin, chilli, and coriander powders, and stir well. Add salt, potatoes, and continue to stir very well.
- Add the cinnamon stick to the pot.
- Pour in a quarter of a cup of water, turn the heat down low, and simmer for about twenty minutes to half and hour, until potatoes smash when you press them with the back of a wooden spoon. When soft, smash a couple of pieces of potato, and stir into the chicken mixture: this will provide a thick coating gravy to the dish, not enough to pour over your rice, but just enough to keep the chicken from being very dry.
- Add lemon juice or vinegar, stir well again, adjust seasoning to taste, more cracked pepper if extra heat is required!
- Serve with naan or white rice.
No Clauds tonight, but dad will be home from Melbourne. I am so glad you had a fun night out with him at the Melbourne Art Fair! Isn’t it wonderful to be only cities away rather than in different hemispheres. So many more opportunities to see you. Ah! Hugs to you, dear girl.