Most people I know love a good curry, but a lot of them can be greasy because the meat iseithercookedin fat, or also very calorific because of cream added to it
Itcan also be prepped in advance, and stored in the freezer, and the recipe was from a series of batch cookingrecipesin the magazine – several of whichI’dlike to try out
Imentionedin the previousrecipe that Lynne and I had plans for a lunch meeting on Saturday, you can read all about that weekend highlights – when bloggers meet at the foot of this post
Considering that a curryiscooked almost everyday inthis house, it's pretty shocking. These are cookedin water and then pan-fried to golden brown perfection