So yesterday whilst at some friends’ house I had a Goan Salmon Curry from their North London take-away favourite The Tiffin Tin. As a new menu item described as the ‘chef’s speciality’ it was highly recommended by the kitchen and true to its claim, it was damn tasty and so is now recommended by Bernie’s Kitchen too! The memory of this delicious salmon made it all the more depressing when on the cycle round to my mate Adam’s flat this afternoon he announced that he’d made a curry. Hmmm. It’s not that back to back curries is a problem (just like buses…you wait for ages and then two korma-long at the same time – weh hey!), but more the fact that the last time I tried one of Adam’s curries it tasted like something Uncle Ben would have sent back. However, the invitation was accompanied by boasts of having “finally mastered authentic Indian curries” so I thought what the heck – in for a paneer in for a pound (boom!). Here it is….
…Oh and it was amazing. Despite the underwhelming name ‘basic chicken curry’ he gave it when I asked him what it was, it was probably the most authentic-tasting curry I’ve tasted at anyone who isn’t Indian’s house. Loads of flavour, the perfect heat and delicious bombay aloo to go with it alongside the dash of yoghurt and fresh coriander garnish. Take that Uncle Ben.