I have been caught up in football fever and in doing so I found this little piece of trivia which I thought was quite funny.
India qualified by default for the 1950 FIFA World Cup finals as a result of the withdrawal of all of their scheduled opponents. The governing body in India decided against going to the World Cup, being unable to understand the importance of the event at that time.
Now here is the funny part...A myth started that India refused to play because they were not allowed to play barefoot. This was not the actual case and just a story to cover up the disastrous decision of the governing body.
So, back to food. We had a wonderfully Indian meal last night, probably not authentic by Indian standards, but as close to "damn it" to being a swear word!
Tandoori Butter Fish
4 Butter fish steaks (about 1" thick)
80ml Tandoori paste (I used shop bought mix from Aminia's Wonder Spice )
80 -100ml Plain yoghurt
Mix all the above together and marinade for about 3-4 hours.
Preheat a pan with a little oil and fry the fish until done.
Season to taste and serve with Dahl (below).
This was my first attempt at making Dahl.
250g Pea Dahl
2 Large Onions sliced
1 Red Chilli chopped finely
2 Garlic Cloves chopped finely
1 Large ripe Tomato grated
25ml Vegetable Stock concentrate
15ml All in One Curry Powder
2 -3 Curry Leaves
Salt to taste
Cook the Pea Dhal in water until soft.
In a separate pan, braise the onions until soft and golden.
Add the rest of the ingredients and leave to cook down on a low heat, adding a little water if it starts getting too dry.
Once the Pea Dhal is soft, stir in the onion mix and leave to cook for another 10-15 minutes, stirring regularly and adding water if it gets dry.
Serve with the fish and steamed rice.