A guest post from my brother who has been eating healthily as the Leicestershire County Cricket fitness test looms on the horizon. Surely nothing can make you regret that extra portion on Christmas day more than carrying it with you on a bleep test. So he has posted a recipe which will help shift the Christmas excess…as well as shifting some of the Christmas day leftovers (see photo below).
Greg’s Angry Red Curry
It’s the time of year when days are winding into one another and people are sinking deeper into their armchairs. My angry red curry will kick start folk’s metabolisms if nothing else. With fitness testing and a tour of Sri Lanka coming up, I thought this would be decent way to acclimatise. So this is a meal I’ve recently inflicted on my family.
For Greg’s Naughty Chilli Paste:
3 Scoville-heavy red chills
4 garlic cloves
1 chunk of fresh ginger
2 loaded tbsp of chilli powder
2 tbsp of sun dried tomato paste
1 tbsp ground cumin
1 tbsp ground corriander
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp sugar
3 tbsp coconut milk
Juice of 1 lime
Dash of cinnamon
Blend all of this up in the smoothie maker you got your little sister for Christmas, and then put it in the fridge.
For the rest of the curry:
2 onions, diced
another clove of garlic
2 red peppers, sliced
1 aubergine, sliced
leftover cooked Christmas beef (too manly for turkey)
To make the curry, fry 2 the onions and then add the garlic. Next, add the aubergine and pepper to the pan. Once sufficiently sweated, pour in the pre-prepared chilli paste. Next, add the leftover Christmas beef to the pan. Again, garnish with coriander.
Serve up with rice, a passive yoghurt dip (see below) and mango chutney. Get someone to drive to the local curry house to pick up s of lotpopadoms and peshwari naans.
Preparation is improved if you can dress in theme whilst cooking. Gap yar wife beater top works well.
For the accompanying ‘Passive yoghurt sauce':
bit of of mint
bit of coriander
Grate and strain your cucumber
Stir this into the yoghurt
Chop mint add the juice of a lime, and garnish with coriander.