So in line with the goal of trying to eat more wholesome plant based meals- I made this rich, luxurious curry. It’s actually a blend of recipes from Naturally Ella and Pinch of Yum . Feel free to amend as desired. I served this over pearl barley which was super delicious- but feel free to use any grain you’d like 🙂
Barcelona, October 26th
Ladies ! I hope you are all well.
Things have been ok here in Barcelona, the weather is beautiful, Norah is growing up so fast and Thomas and I have been enjoying the routine. We are getting into a good rhythm now between Norah starting the creche and me getting used to working again, it has been pretty nice 🙂
So for this recipe, I tried it one night when I really felt like a change. We had salmon at our disposal but I didnt feel like cooking it the usual way, which is in a pan. First, because it is kind of boring, and second, because the kitchen would smell for the following week. I hate that !
So I went online searching for an original recipe that was easy and with not too many weird ingredients as all grocery stores were closed.
I came across this one, I have to admit I was not really excited about it at first, and I even thought the mix of ingredients was a bit weird… But I was intrigued!
Well, I am so happy I took the chance as Thomas thought this was one of the best recipes I have ever made… wow! So I made it last week when our friends Ben and Katie visited… They really liked it too (or they are very good liars! hehe)
Kudos to Hanin and Thomas for Norah, the most amazing addition to the Williams family. She’s adorable! She even has a hat that says so. The sun is shining and Norah is one week old today! Big happy!
There was so much excitement and anticipation here in Herblay last Sunday that I have to admit cooking was far from uppermost in my mind. All the same, Beth set the bar very high , producing those great crab and shrimp raviolis in broth. What did I have to work with? Some beautiful thick cod and runner beans fresh from the market, plus my usual odds and ends in the pantry. Beth made it Asian so I had to complement that in the main course.
Beth was very flattering when she named my recipe Thai Fish but this isn’t the least bit authentic. It is a total cheat, so my apologies to lovers of the real thing. What I will say though is that there wasn’t one grain of rice, slice of bean or drop of sauce left on anyone’s plate.
Had there been a contest between the two courses, the best I could have hoped for was a tie (Thai). Groan.
Here’s all I did for the three of us.
I was seriously fancying some Indian- particularly spinach. As I’m on a dairy free diet at the moment due to minor allergies- my palak paneer was out of the question. But I also had chicken- so…. I improvised based on another curry dish I had tried and loved. It is very garlicky and super good!
I really fancied some palak paneer (spinach and paneer curry also known as saag paneer). But not the traditional kind- I wanted the kind made by our Indian restaurant back in France which uses Laughing Cow cheese instead of paneer.
I researched how the traditional palak paneer is made, noted what the spices and methodology were and just went for it. And did this hit the spot?! YOU BET IT DID!
Finally, after several weeks of being super busy between work, looking for an apartment and preparing our move, tonight I missed cooking so much that I decided to take a break from all the planning and to prepare a special meal for me and Thomas, as well as the little Groucho growing in my belly 🙂
So after consulting with my dear husband on what he felt like eating, we both decided that my Curry was on tonight’s menu!