September 15, 2008
Before I left I stuffed the desert island essentials of chilli powder, turmeric powder and asafoetida into my suitcase, mentally reminding myself never to make fun of travelling aunties again.
Four days I baked by the pool. Contemplating my big Tuscan curry effort, while our friends took it in turns to cook meals.
Soon it was mine. I found fennel seeds, cumin seeds, garlic and a pack plastered with the word “organic lentils” on it. So far so good. But no ginger.
This was a serious blow. But I ploughed ahead anyway. Hubby was tasked with chopping, washing and creating innovative implements to grind spices. Friends were banished from the kitchen unless collecting wine. I focused on making Moong dal-esque dal, Aubergine Raita and Pepper Chicken Curry.
In the stress of it all, I forgot rice. Sure enough, there was a large jar supplied in the villa. Of the well known Risotto family. Did I mention I was in Italy?
The meal was a success, despite the missing ginger and soggy rice. Which goes to show that if you care enough, you can always have a curry.