Too much is happening for me to keep up, I'm more than a week behind with the news folks so bear with me while I try to catch up.
Anyway as you have probably deduced from my associates we have the lovely Mira staying with us over the weekend and yesterday we took a trip down to Greenwich. Thankfully we were able to get there on the DLR even if it did take three separate trains. On the way we took at look at the Stratford hoard by the DLR platform an intriguing free exhibition of Victorian forged artefacts dug up locally, worth a look.
Old Nick has already explained what we did and a very pleasant afternoon it was so on the way home I popped into Mr Sainsbury's wee shop and found a nice plump monk fish tail,
"That'll make a fine curry" said Saucy wench Tartare
"Aye especially with some of that there booty from Old Lundun's Chinatown raid" added Bosun Gravy
So we stuffed it in Cook's ditty bag and took the jolly boat home.
So oil in pan turn up heat.
In go, a chopped onion, six chopped cloves of garlic, an inch of chopped fresh ginger, two bruised (with a claw hammer) sticks of lemon grass and four chopped green chilis. Add a dash of sesame oil, one teaspoon of Chinese five spice, two of Chinese curry powder. Peel a pack of chestnut mushrooms chop em up and put em in coat it with the spicy mix then add a glass of Chinese Shoasing Wine to deglaze the pan (dry sherry or vermouth would do for this also) let it bubble away.
Crush a teaspoon of Szechwan pepper corns in a pestle and mortar (or try a plastic bag and a hammer) chuck em in. Take the Monk fish tail and cut the flesh away from the bone. Cut flesh into chunks and in it goes, let it all cook off for a few minutes then chuck in a can of coconut milk and about half as much water. leave to bubble away.
Put on a pan of rice and as it cooks, break up some fine green beans and stick them in the curry. Chop up a pack of coriander, stalks and all chuck them in. When the rice is done bung it on the plate with some dollops of curry on top, yum.
