Curry Craze

We have been having the most glorious weather in Cape Town these last few days, with temperatures soaring to 31°C (87°F) - I can just imagine how hot summer is going to be if this is Spring.

I am certainly not complaining, it has been officially proved that I am solar powered! It is absolutely wonderful to drive to work in the sunshine - something I really miss in the winter months. Cape Town really is the most beautiful city in the world! and Yes I am biased!

So, back to the weather and what's cooking in the Homemade Heaven kitchen - Curry! "What?!" you might say, why on earth do you want to eat curry when it's so hot. Well if it works so well in India - and they know hot, I don't see why it can't work in Cape Town. And I am happy to say, it worked very well.

I did want to make a prawn curry, but they did not have any nice size prawns at the shop so I settled for calamari rings - which worked equally well. The best part is there is enough for us to have for supper tonight, so I have a night off!

Calamari Curry

400g Calamari Rings (Defrost in cold water)
2 Large Brown Onions
2 Tins Chopped peeled Tomatoes
10ml Dried Chili
10 -15ml Curry powder (depending on how hot you like it)
15ml Green Massala (I but the bottle variety)
¼ teaspoon Coriander
¼ teaspoon Turmeric
¼ teaspoon Cumin
10 - 15ml Sugar (to counteract the tinned tomatoes)
1 handful fresh Lemon Thyme

Fry the onions until soft, but not brown.
Add the spices and fry for 1 minute.
Add the rest of the ingredients, EXCEPT the calamari.
Leave to simmer for about 1 hour, stirring regularly.
When you are about 10 minutes from serving, add the calamari and cook until just done.
Do not over cook the calamari or it will toughen.
Serve with steamed white or basmati rice.