Saturday, 26th February[For any German readers, "curry" is a generic term for any Indian main course dish (or, indeed, the meal as a whole) and not just a name for a spicy brownish sauce you have with sausages.]
The Nahari recipe calls for rather a lot of a sort of roux, made from garam flour, to be added at the end. It seemed like far too much, so I left a lot of this out, but the sauce was still very glossy and thick. With all the roux mixed in, the sauce would have been like glue I think. Making the Paratha was fun and it did come out lovely and crisp and flaky, but still a bit floury in taste. The bhindi were much better than I expected. I cooked them for ages to reduce the gooiness but they still had a surprisingly good bite. The home made lime pickle is something I did last year and which is still fabulous. Not quite as hot as I would expect in an Indian restaurant in England, but very flavourful.