Spice.. in my mind a good (spicy) curry is one that is hot enough for you to question wether it was a good idea to start eating it but stops just short of actually melting your taste buds and stopping you actually tasting any of the dish. Heat is a part of the flavour, not a test of my mascualinity. Now you’re expecting me to say that this dish blew my socks off, well it is the opposite. The malay spice had a great flavour it just lacked that extra punch. Its true it was mild enough to taste the courgette and ginger, the garlic even the onion. It had warmth but to be honest I would rather have had none. It left me wanting more.
I’m sure a lot of people know how to cook rice. I thought I did. Put the rice in a pan, fill said pan with water boil till rice is soft. Drain the water, BAM rice done. Wrong. It always stuck together and was more like rice pudding. Here we had 175g of basmati rice. We brought to the boil 350ml of water with a pinch of salt. When the water was boiling we added the rice, put a lid on and reduced the heat to medium. After letting it simmer for 10 minutes, remove it from the heat and leave it to steam for a further 10 minutes with the lid on. When its done just flake it up with a fork and you are left with a bowl of rice that is perfectly cooked and each individual grain is separate from the last.