For those of you following Bubba’s first trip to the US and to Atlantic City in particular….heeeere’s Johnny!!
The “New Joisey eatery” John is referring to was the “Lighthouse” in Weehawken, New Jersey, without a doubt one of the best Italian restaurants I’ve ever eaten in and that includes Italy as well. The only name I knew the owner by was ‘Romano” and he was a delightful man. Unfortunately the Lighthouse is longer in business….
FEELING THE HEAT
Following on from the previous curry recipe here on the Malamute Saloon I’m relieved that no-one has yet complained about having the red-hot rectals, or of marking out the hockey pitch as we sometimes refer to the morning after effects. I live in hope, ha, ha, ha! A good hot curry should induce sweating which in turn cleans the pores of the skin and what follows, though a little cooler, will do precisely that.
Hot curries are addictive in that they cause the body to release endorphins (a natural pain-killer). The same effect is possible with hot Tex-Mex chili too I suspect. But hot curries are for Sahibs, the menfolk, not wimpy gringos.
British Beef Raj Curry
This curry is finished off with serving bowls of sultanas, chopped boiled eggs, chopped fresh tomatoes, and desiccated coconut, crispy poppadums, from which the diners add according to taste, along with a dollop of apple, mango, or tamarind chutney. A sprinkling of sliced bananas is a useful addition to counter the fire of the chillies. Always serve with boiled rice.
- 25g/1oz butter
- 750g/1lb 10oz steak, cut into 1-inch cubes
- 2 medium onions, sliced
- 3 garlic cloves, crushed
- 1 teaspoon Madras chilli powder
- 1 teaspoon ground turmeric
- 1½ tablespoons garam masala
- 1½ teaspoon salt
- 600ml/20fl oz. beef stock
- 50g/1¾oz desiccated coconut
- 100g/3½oz sultanas
- Two chopped red chillies with seeds
1. Melt the butter in a large, sturdy pan (a cast-iron skillet is ideal) over a medium heat. Add the steak, in batches, and fry for a few minutes until browned and then remove to a plate. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown.
2. Add the garlic and fry for one minute, and then return the meat to the pan, along with any juices on the plate. Stir in the chilli powder, turmeric, one tablespoon of the garam masala, and the salt, and cook for one minute.
3. Add the stock, followed by the coconut and sultanas. Bring to a simmer, cover and cook over a low heat for 45 minutes to an hour or until the beef is tender. Stir in the remaining garam masala and serve. Often, a good dollop of straight-from-the-fridge yoghurt (Greek style) over the beef soothes the heat. Enjoy!
Remember the Golden Rule about drinks with curries….it’s water always, beer sometimes…wine NEVER.
This from the greatest Heavyweight of all time:-
“Why waltz with a guy for 10 rounds if you can knock him out in one?“...Rocco Francis Marchegiano,(aka, ‘Rocky’ Marciano, aka, ‘The Brockton Blockbuster’)
49 fights, 49 wins,43 by KO
I’ll see y’all in the bar