Post script!

I made the “Hurried Curry” for supper with friends the following evening after the Class. I used the prawns and then served it topped with small pieces of chicken fillet. This recipe is practical – you can make it veggie or pescatarian or neither! The beauty is that you can make your base curry sauce and add ingredients to suit. As mentioned in “What the Ladies said” - “what a change to have the cubed potato and not rice”.

What I also wanted to achieve – knowing of old that curries always require sufficient sauce in which to dip your garlic bread! Another very good reason, I think, for serving this curry in bowls.

So, what I did was to double the amount of the sauce – like so :

1 medium onion, finely diced

glug of vegetable oil

4 cloves of garlic, crushed or 2 tsp of garlic paste

4 tsps mild curry powder

2 tsp star anise powder or one star anise

*6 tsps of of dark soft brown sugar

*2 tbsp Kecap manis

*2 tbsp dark soy sauce

*2 tbsp sweet chilli sauce

*2 tsp Worcestershire sauce

2 x 160ml coconut cream

I only used one onion and the same weight of prawns, potatoes and peas. I poached small pieces of chicken fillet – they don't take long - 6/7 minutes and then left in the hot stock. You decide how many pieces you want to serve to each person.

There is no doubt that I'll be making this again and, by the sound of it, so will the Ladies from Class – my work here is done!

Pps. This will serve 4 large bowls or six smaller versions. For the supper mentioned I served 4 large bowls with a side of garlic bread. There was a small bowlful left – mine – cook's privilege!