[DeletedAccount53]

We'd love to visit Indian Star in Av. boulevard de la République, but the restaurant never takes bookings as it's always packed for its low charges, otherwise we'd book a table at Maya Jar in Princesse Grace except it's heavenly cuisine is marred by hellish prices; starting at an eye watering €90. That is per person. Criminal prices.

And that is the reason why I love making Indian food at home. Unless perhaps after we all get vaccinated we can nip across the border to France and pig out in Nice. Great restaurant prices there, and we'd come home with wallets intact! Except pigging out in Monaco can cost you.

Lately I've been at Sauveur online, and saved some wonderful Kashmiri meals such as:

Kashmiri Lamb in Chile Sauce (Mirchi Qorma)
https://www.saveur.com/article/recip...n-chile-sauce/

Now, this Kashmiri meal is a belter! But if you don't like too much fire from those '2 Thai red chiles' and also, '1 tbsp. red chile powder, such as cayenne' leave them out! The Kashmiri Lamb will taste just as wonderful, only without killing your mouth.

Also in the ingredients are stated '6 dried Kashmiri chiles'. Kashmiri chillies are not very hot at all. If you're thing "hmm, she could be wrong", then cut down to 3. After 20 minutes or so, try a taster. If you think that the other 3 dried Kashmiri chiles will be okay, then drop 'em in.

Also, use the jalapeño chile because though hot, it's not burning hot and has a wonderful depth to its taste. By all means remove its seeds, then slice it in half. Just try the half-jalapeño, see how hot it is when cooking all the ingredients. Again, if that half-jalapeño isn't hot enough, put its other half in.

What is most important is enjoying your Indian meal at the heat threshold you can tolerate.

No 'Kosher salt'? Nevermind, use sea salt. It'll also cost cheaper than Kosher. We use Malden, or salt from the Guérande district, hand-harvested using wooden rakes in the salt marshes, or another lovely salt from salt marshes near Saint-Hilaire-de-Riez where we used to holidays as kids.

Anyway...back to that recipe. It's very tasty, completely moreish and the lamb, if used from lamb shoulder will be tender, succulent and full of good flavour. Lamb should is not expensive at all, unlike lamb fillet, which you could use instead if you fancied 'pushing the boat out' and a paying a lot more.


Malabar Fish Fry is sensational! https://www.saveur.com/article/recip...abar-fish-fry/ and instead of 1 1⁄2 tbsp. red chile powder, use half a teaspoon or according to taste.


Note: a teaspoon measurement is a level teaspoon measurement, not a heaped as some gung-ho curry noshers use.


And how about a dessert? Indeed, if plums are available, try making the utterly delicious Plum Galette! https://www.saveur.com/plum-galette-recipe/

If you can't be doing with making pastry, buy ready-made, also a half-litre tub of ready-made vanilla custard from the supermarket.


+ if you must have a side salad with your Indian meal (as saome Brits will) make this wonderfully easy Heirloom and Cherry Tomato Salad.


https://www.saveur.com/heirloom-and-cherry-tomato-salad-recipe/ Or better still, enjoy it for a nice lunch with crusty bread and a wedge of your favourite cheese. Yum!


Bon appétit!