- The sunny South coast.
- 06 Jan 2007
The rice was yellow! Not as bright as if I'd used saffron, but still an attractive shade. I only used the yellowist parts of the skin, not the darker outside layer.
The whole dinner was scrummy! Homegrown spices were fenugreek, chilli, garlic, carroway, bay and loads of coriander leaf and seed. Not sure they're all technically spices? Are herbs leaves only and spices all the rest?
The yoghurt dip had home grown mint in it and I used chives to sprinkle over the tandoori chicken. I grow lemongrass and different basils too, which go in thai curries, but I didn't use them yesterday. I considered growing ginger, but it needs a big pot and winter heat, so would take up windowsill space that's needed for seeds.
Whether you think you can do a thing, or think you cannot, you are right.