I can’t remember who posted the recipe for coriander and cumin flatbreads but thanks, they were delicious. Had them with the remainder of Wednesday’s chicken curry.
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I believe that was I 
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Well, if it was, thanks again. I will make them again, loved 'em.
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2nd go at the Amritsari fish fry/gravy recipe. This time I used chunky cod loin - very nice. We ate late coz cuntybaws here forgot to put the rice cooker on. I went to dish up and the rice was uncooked, sitting in water. 
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Leftovers dal for lunch today
Really simple but different taste from dry roasting the moong dal before cooking
With rice and some tomato chutney
Cooked the dal last night with the rice in a pot on a stand in the pressure cooker so everything cooked together
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It seems like there are versions of those dried lentil dumplings that I made (the Bengali bori) cooked quite widely in (north?) India.
Wadi chawal sounds easy and tasty- dried dumplings fried then added to spiced rice as it cooks
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Great website that one.
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@anon14766838 @Wayward Red Rickshaw order just arrived. I took a chance on fresh curry leaves because they had them in stock. It’s the first time I’ve ever seen ‘branded’ curry leaves and they are grown in Spain. I always thought the curry leaves in Indian supermarkets were shipped from India. Leaves look nice.
I am in trouble because I impulse bought 5kg of chapati flour which ‘we don’t have space for’.
Got some (Desi gold) mustard oil as well though. Also, idli rice but the urad dal I ordered didn’t arrive so not sure what I’ll use that for.
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how long do they keep for? can you freeze them? I have quite a stash of dried until I need to order some more.
yeah- use a sieve and bowl to wash in 3 changes of water then lay out on a towel to air dry for about an hour- then freeze in a tub and just take out as needed. They keep well. Even old frozen ones are better than dried.
I got 3 packs of 15g, not really knowing how much that was, and I got tons- froze two tubs worth- will last for a while
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I think I’ll make this tomorrow
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tonight will be our fav of chettinad chicken and something with potatoes and spinach
I must make chettinad chicken at some point.
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I think we’ll make this as a side
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Nice…and not swimming in gravy.
This crowd amongst other exotica stock frozen Silver Pomfret at well as the less expensive Golden.
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Better colour that the recipe pic!
Pomfret works very well as Tandoori.
Image off of the web.
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one of the most memorable lunches i had in my many visits to India, was a tandoori fish (pomfret) finger sandwich…in the Taj hotel in Kolkata
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