Tonight I got started. Armed with a copy of Madhur Jaffrey's Simple Indian Cookery, I made her 'Creamy Chicken Korma with Almonds' for our dinner. It was so eay to make and so much fun to do somethng completely new - as a bonus it tasted totally LUSH!
To go with the curry, I did a bowl of plain basmati rice in the rice machine, chopped some cucumber and tomato with a little mint for a side salad and made some naan bread. These I have been making for a while. Even when curry making consisted largely of opening jars, I did do my own naans most of the time. I can't swear to how authentic they are (having not an iota of Indian blood or influence), but they do taste lovely...
Naan Bread (sort of...)
The kalonji, or black cumin, are fairly easily obtained from any shop with a reasonable selection of spices. They may also be labelled 'nigella seed'.
1/2 tsp easy-blend dried yeast
250g white bread flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp kalonji
1 tbsp sunflower oil
3 tbsp plain yoghurt
100ml warm water
Stir all the ingredients together into a roughly combined dough, then knead until smooth and springy. Put the ball of dough into a bowl, cover with clingfilm and put it somewhere warm to double in size. As my kitchen is like a fridge, I switch the oven on - low - before I start, then switch it off and stash the bowl in there for the dough to rise.
When your dough is ready, divide it into four and roll each piece out to an oval, naan bread-ish shape. Put these onto lightly greased baking sheets (you'll need two sheets, two breads on each) and bake at 200°c for 15 minutes until puffy and golden brown. Eat warm, with all sorts of good things.