6.
Madhur Jaffrey. The pages of this book are wrinkled from splatter and speckled
from spice. This week I prepared Makkhani murghi (Chicken in Butter Sauce), so
that page 92 now has extra wrinkle and speckle. I’ve tried most of the recipes
in this book. Seb, Shannon and family gave me the book for Christmas in 2007.
With Indian cooking you have to start somewhere, so why not here? Madhur
Jaffrey went to England in the Fifties to study acting, but it was her
experience of terrible English food and poor-quality Indian restaurants that
compelled her to write home for real recipes. These she started promoting, the
genuine article, and the rest is history. Freshness, simplicity, richness. She
explains how Indian has no strict rules. Variation of texture and colour at the
table, that’s important. Variety of flavours, wet and dry both, please. At the
table we may dip into dips, use knife and fork, dunk and mop, but are advised “most
Indians like to eat with their hands,” more exactly their right hand. This
brings to mind our friend Janet Campbell of blessed memory, who regularly
scandalised diners at Phantom India and like restaurants in this way. Her fervent
belief in teapots of chai, an eternity of them, added to her unorthodox ways, in
the eyes of cutlery Melburnians. It was rave-up through the meal and namaste namaste
namaste as we drifted out into the night.
Recipe.
Mix about 4 tablespoons of TOMATO PUREE with WATER to make 250 ml of sauce. Add
a block of grated GINGER, 300 ml of CREAM, 1 teaspoon or so of GARAM MASALA, 1 teaspoon
SUGAR, chopped CHILLI or I just use SWEET CHILLI SAUCE a slurp, a big handful
of chopped CORIANDER, 4 teaspoons of LEMON JUICE, and CUMIN SEEDS. Mix all of this
together and pour into a pan of melted DAIRY BUTTER about 100 grams. You the
add the precooked CHICKEN, Tandoori if you like, enough for each diner. Serve immediately
with BASMATI RICE.
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