National Curry Week

This week is national curry week in the UK. Pretty much always that in this house! On the weekend I had some time to cook and did a light chicken curry with onions garlic ginger, mustard seed and a whole host of other spices. I served it with a dish of shredded mixed greens cooked with nigella seed and curry leaves, a grated cauliflower pilau steamed with whole spices and saffron, and fresh coriander and mint chutney. My version of this chutney is to take a good big handful fresh coriander (cilantro) about half the amount of fresh mint leaves, a hot green chilli deseeded and chopped, and a 1 cm piece peeled chopped fresh ginger, and puree in a food mill with a little water, adding some lemon or lime juice to taste. This will keep in the fridge for about two weeks and adds quite a bit of oomph to just about anything. To make a milder sauce, just stir it into some plain yogurt.