Currys, the secret is out.

Our very good friends, who live in Spain, came to visit. I had just spent the previous week working on my Italian cooking but knowing how much they love their hot and spicy food, I decided to cook something completely different.

A superb Indian curry with all the trimmings.

I only have one torn and battered cookbook on curries, The Curry Secret by Kris Dhillon; it’s the one Indian restaurants use. I have found over the years that this book is all you need, good ingredients and instructions that have never let me down.

The basic sauce is best made on a warm day, simply because you’ll need to open all the windows (and I mean all the windows) to let the smell out, as it consists of onions, ginger and garlic, boiled for 25 minutes. (all authentic Indian dishes start out with this sauce).
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To start, popadoms with a selection of dips: mango chutney, hot lime pickle, cucumber and mint raita

Next came Chicken Korma (not to hot, in a creamy sauce), Chicken curry (with added chillies), Aloo Gobi (potato and cauliflower) Onion Bhajee's and Pilau rice.

A simple ice cream for dessert.

Les helped by making the onion bhajee's, they turned out excellent