By guest blogger TRACEY
Everyone’s expectations of Friday's curry session at the Home Office Approved Premises in Salford were exceeded. Even those not participating were drawn in by the familiar curry aroma of garam masala, turmeric and paprika – aptly termed the holy trinity of Indian cusine. But those who were cooking swiftyly chopped the onions, garlic, ginger, carrots and cauliflower for the chicken madras, while the lentils were thoroughly rinsed for the Punjabi dhal (pictured).
Many were new to some of the spices and lentils, while others were surprised that cauliflower could be added to a curry. A few people had favoured ‘making’ curries using jars and tins, which can contain too much salt, but Kim’s thought-proking enlightenmight of how salt is needed in our diets was countered by stressing the importrance that we know just how much and what the amount of recommended salt looks like. So everyone judged the amount by sight and were shocked to see how much 6g actually was.
There was plenty of self-acknowledgment of how the group members' skills are improving and how Kim’s ‘healthy, food-simple dishes’ messages have been retained by the group. The session concluded with a full room and full bellies as we all sat to savour delicious dishes and expertly made garlic naan bread – 'this is top notch' and ‘you’d pay good money for this food’ were just a few comments made.
There are more photos from this session on the Cracking Good Food Facebook page here.