I originally posted this on the blog I lost through no way to pay with Google Wallet from Ireland but thankfully I can still access the archives. It’s funny reading back through the posts then. So clueless but I had a ball doing it. You get to a certain age and don’t see any difference between you and the you five or ten years ago until you come across a photo, an old friend or a diary (which that was of sorts) and see just how much you have changed.
Quick synopsis. I was early twenties and working in TV and film. My cousin in London invited me to stay with him to give working there a go. Best thing that ever happened. After a hard initial graft walking the streets to meet producers and agents, I got myself some work and made some great friends. My cousin loves to cook and promptly fattened me up in my first couple of months there. My favourite was an Indian dish he made. I didn’t know much about cooking, let alone the vast array of dishes from India, so I just called this Jason’s Curry. Sundays were often a big pot of Jason’s Curry and a watch of Kal Ho Naa Ho, Kuch Kuch Kota Hai or some other Shahrukh Khan classic.
When I moved back to Dublin, I made it for friends and family. It didn’t go down so well because it turns out myself and J have asbestos constitutions and laced it with a ton of green finger chillies. Wusses!
Looking at Indian menus here the closest to Jason’s Curry was somewhere between an Aloo Chana and a Chana Masala. Minus the chicken and a buttload of chillies that J would add in.
It’ll serve four good portions or six small to medium portions which is preferable if you’re planning on serving other courses as it’s quite filling and heavy.
It’s easy to make a ton of variations on this. Add in chicken, potatoes, whatever.
If you don’t like coriander I got bad news for you son. I got 99 substitutions but coriander ain’t one. Team Coriander!
You will need:
Basmati rice (that’s my choice, any will do)
1 tin of chickpeas in water (drained)
1 400g tin of tomatoes
Goooood squeeze of tomato purée
Green chillis – I use 3 to 5. Use 1 or 2 if you like it normal spicy
80g bag of fresh Coriander
1 jar of simple pasta sauce
1 large onion
Cumin powder
Curry powder
Garam Masala powder
Hot Chilli powder
Naan bread
Now, I know most recipes will call for frying off the spices with the onions at the start but I am very lazy and this is in no way claiming to be an authentic recipe so all you lazies follow along-
Chop your onion and chillies, throw into a decent sized pot. Drain the chickpeas and chuck into the pot.
Add your tin of chopped (or whole, doesn’t matter) tomatoes, tomato purée and jar of pasta sauce. Turn the heat up high and stir around. Very technical this dish, huh?!
Then give a generous heaped teaspoon for each of cumin, garam masala, curry powder and chilli powder if your spicy senses are tingling.
I know you’re supposed to wait until the end to add the coriander but whatever, go and chuck the whole lot in, stems and all. Tear or chop the leaves and stems and plonk on in.
Save a little coriander to make a drooping John Waters stem-tache. Essential for the wait. As is beer, and extra naan to dip into the sauce while it bubbles its way into infused tastiness. Resisting duck-face is encouraged. Bb Poola cared not.
It’s best to leave it for an hour or two on a low heat if you can manage it. Or better yet, make it a day in advance so the flavours strengthen.
When you’re ready, pop your rice on, and your bread in the oven.
I’ll leave you with a bit of Kal Ho Naa Ho. Feel good music to work off some of the grub.
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