In the spirit of reporting on every Curry consumed no matter how tenuous, here is a report on my latest home cooked – Curried Eggs. As a bonus, there’s an account of a somewhat disappointing home made Mango Lassi too.
Marg and Hector had two dinner guests this evening. Dr. Alasdair had already dined with us at Karahi Palace this lunchtime whilst Mags (#2) was off doing something else. How could Hector follow that?
Mango Lassi
Various Recipes exist on t’Internet to make Mango Lassi. Basically one needs a quality Greek/Indian Yoghurt and a source of Mango. Fresh Mango is too footery. Hector had a stock of frozen, chopped Mango. A tin of Mango Pulp was also purchased. Honey can be used to sweeten as required. Some crushed Green Cardamom is also recommended, and so to the blender.
A hand blender may work, a liquidiser as at least has a lid. The frozen Mango 
and Yoghurt were added in equal quantities then the liquidiser was topped up with the Mango Pulp. The result was – Bitter. Even with added Honey the blend remained – Tart.
My guests were honourable enough to say they enjoyed the lack of Sweetness. Lesson: use the frozen Mango, not the Mango Pulp.
Curried Eggs + Pork
The Recipe for this has been posted for many years. This is a Dish I have tended to serve to people visiting for the first time. It’s almost a Curry. Curry Powder required! It is therefore Wet, Mild and Fruity, nothing like a typical Hector Curry.
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Despite the risk of upsetting Curryspondent Hunter, this evening I served the Apple Sauce with Boiled Eggs and Pork Cutlets, belt and braces.
Dr. Alasdair was keen to know where the Recipe came from. It has been in my family for years. His family were brought up having Curried Eggs too, the prepartion was virtually identical, though without the Apples.
This is cooking at its simplest.
