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Floyd's Great Curries Floyds Great Curries, ISBN 9781844032044 and books by Keith Floyd on sale at thebookshelf.co.nz In this enticing book, Keith Floyd includes old favourites such as Thai Green Curry, Lamb Biryani and Spicy Lentil Dal, and more unusual dishes, such as Burmese Prawn Curry, Hot Drunken Beef and even Watermelon Curry, Floyds Great Curries will inspire you to create a delicious feast for your family and friends. About the AuthorDevoted to cooking and the good life, Keith Floyd has presented 17 highly successful television series and written over 20 bestselling books, including Floyds India, Floyd around the Med, and Floyd on Africa. Having set up and run several renowned restaurants, and travelled the world extensively in pursuit of culinary delights, he is only too familiar with what people really like to eat, and the best way to go about cooking it.Table of ContentsIntroductionCurry Culture Spices and Equipment Chicken Curries Fish Curries Vegetable Curries Rice, Breads and Chutneys Index ExtractMy mother was a great gardener and a great cook. Every morning she would tend to the garden, the front with its flowers, and the back where there were neat rows of runner beans, broad beans, potatoes, cabbages, carrots, parsnips, purple sprouting broccoli and, in due season, spring onions, radishes and lettuces. Most of the vegetables she grew from seed. The little patch at the bottom contained tubs of mint and horseradish. There was sage and parsley, thyme and rosemary; there were apples and plums.After I"d left home, whenever I visited my mother a feast would be waiting. She would say, "I wasn"t sure if you would prefer duck, or roast leg of lamb with onion sauce, so I have prepared both!" My mother was not one to use gravy granules. The gravy for the duck was made from its giblets, feet, etc., and the gravy for the lamb was made from the roasting juices and vegetable water. Each had its distinctive, natural flavour. Oh yes, God bless my dear old mum. Her passion and love for food was unrivalled and without doubt it was my mother"s cooking that irrevocably influenced my life and ultimate career. We all miss her terribly – she died in 2002, aged 84. In her larder there were no jars of shop–bought brandied jams, preserves or pickles, just a row of little muslin–topped jam jars, with stuck–on handwritten labels, for piccalilli and apple jelly, and screw–topped jars of home–pickled onions, or home–made blackberry and apple or raspberry jam, for spreading on thick slices of bread and butter at teatime. And, of course, much, much more But although, with a few exceptions such as cocoa and tinned salmon, there were no shop–bought items in the larder, there was one tin that contained an ochre–brown coarse powder and bore the legend "Madras Curry Powder". Throughout the week, and week by week, dinner was a rotation of home–made faggots and peas, boiled ham with butter beans and parsley sauce, belly of pork with purple sprouting broccoli or curly kale and boiled breast of lamb with caper sauce; on Friday nights we always had braised pigs" trotters served with coarse salt, pepper and vinegar and thick slices of bread (no butter because the trotters were so fatty and gelatinous it was not required); sometimes on a Monday a shepherd"s or a cottage pie made from the leftover Sunday joint, and then, sometimes, and particularly after Christmas, when the turkey had been served hot on Christmas Day and cold on Boxing Day, the ubiquitous Madras curry powder would come out and pieces of cooked turkey, lamb or beef were stirred into this gritty, ochre–coloured sauce. Curry, it was called! Served with boiled rice with side dishes of desiccated coconut, banana slices, sultanas and apple chunks. It was truly revolting. This awful meal would occur at least once a month, but it intrigued me. What was a curry? And then after I started working and joined a local rugby club, I soon discovered the world of Indian restaurants and the Saturday night culture of pints of lager with a Vindaloo. Nowadays, of course, the curry is a thousand times removed from what pleased us all those years ago. The good thing about curries is that they are really simple and quick to prepare and fun to eat. For the most part they can be prepared and frozen for future use and they make great party food – a table groaning with seven or eight different dishes, a range of pickles and chutneys, yoghurts and fresh herbs, wonderful breads, lashings of cold lager or ginger beer or fresh lime juice with sparkling water, jugs of salted or sweetened lassi or maybe just cups of green tea. What a party! And you don"t have to be fussy about measuring or weighing ingredients. Cook with your eyes, taste as you cook, dip your finger in. More chillies to make it hotter? Add more chillies. Too hot? Stir in more cream or yoghurt. The hottest chillies, used in many of the recipes in this book, are known as bird"s eye chillies – they are very small and very, very hot. The bigger the chilli, the milder it is. If you leave the seeds and pith in the chilli, it is hotter; with these removed, the dish will be milder. If in this book the recipe calls for chicken, you don"t have to follow that slavishly – you can use lamb, or pork, or beef, or quail! Curries are a moveable feast. So, here you will find contained over 30 years" worth of hurtling round the globe, learning and enjoying these, some of my favourite curry recipes. Happy cooking, and may all the wonderful aromas, spices and flavours of the Orient be with you. Keith FloydIsle sur la Sorgue, France
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 "Floyd's Great Curries")