We've been watching the new Rick Stein series on the BBC - Rick Stein's India. To be honest, it hasn't grabbed me in the same way that some of his previous series have. Despite several conversations where he asks people about the word "curry", and being firmly told that he isn't using it appropriately, he insists on referring to all Indian dishes he tries as curries. Irritating. He's also really quite patronising, repeatedly saying how happy and smiley all the poor people are and reciting bits of colonial literature that may be meaningful to him but aren't particularly pleasant to modern ears... Plus, and this is a gripe I have with a lot of food TV at the moment, the editors have no grasp of continuity. He'll use his spice grinder in the first segment and then 10 minutes later do a segment where he introduces the spice grinder and explains the importance of it.
However, the food he is cooking and eating still looks really appetising and is sending me off on another curry cooking binge. Or it would, if it wasn't too hot to do anything but barbecue.
In the first episode he showed an egg curry in a coconut sauce. Much to my surprise, Paul thought it looked delicious and asked why I had never made him an egg curry. The answer to that is that I never thought he'd like it, so egg curries, sambal eggs and that sort of thing have been solo treats when he's been working away.
Having his go-ahead gave me the opportunity to make Meemalee's Burmese egg curry - a very simple, extremely delicious tomato and tamarind curry. I left the sauce quite lumpy, out of laziness and Paul's preference for chunks, and served it with a little rice and a lot of salad. Definitely worth repeating.