I think the word curry has to be the biggest and widest term in the culinary world. Three curries, all fairly mild but big on flavour but so incredible different and from different parts of the curry world.
We will start of with some salads and dips to pass round and then the three main curry dishes which we will share are;
Gorkhali lamb is an intense and filling Nepalese curry dish. The curry is chunky and involves slow cooking the lamb with onions. I promise it's one of the best dishes that I have ever made and no I won't share the recipe!
Aubergine and black cardamom curry - Black cardamom pods mainly come from India and Nepal where they’re dried over open flames. This produces their distinct smoky taste. I roast the aubergine before adding the spices that way the aubergine soaks up the cardamom and coconut marinade before simmering to a delicious softness.
Goan prawn curry also called Ambot Tik - a spicy, coconut curry that comes from Goa, in India, every home has their own way of making it and recipes are handed down and tweaked. I was taken aback when the recipe asks that the prawns to be soaked in vinegar but I promise you it does work.
Rice, chapati and breads.
If you have been to dinner before you will know that we always have two puddings (TBC) and then there are always meringues...
Tea, coffee and mints (there may even be Booja Booja)