It seems odd that, just as we get to what appears to be the end of a memorable period of our lives, we should only now decide to start a blog. This could of course be fairly short lived- neither of the two adults in this family have the longest attention span and the boys can be excused being just three and two respectively!
Basically, this blog has been set up because it is looking increasingly likely that our happy existence in Cairo is coming to an end. Of course we should have started writing this two and a half years ago and we could have documented for posterity such events as Rohan's arrival into the world, Kieran being sick on the Great Pyramids, the bagpipe playing pharaohs at the Sound and Light Show and the annual church nativity play with real camels (and real camel pooh)!
Well better late than never. We don't know where we're going next- in the past weeks we've explored everywhere it seems- Nigeria, Abu Dhabi, Mauritania, Tanzania and Uganda to name a few. If we end up back in the home counties after all this rigmarole, there will be trouble!
However, if we do end up somewhere interesting then we want to record it properly. Perhaps a few family members or friends might take a look. If not then fine, we'll look forward to looking back in years to come- bet this ends up being the only post though.
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A few triangles near Cairo
Maadi felucca sailing at sunset - picture taken by Gwynneth Chubb
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A few triangles near Cairo
Special Added Feature- Soma's Mum's Curry Recipe
For everyone who came to our Cook- a- Curry Night, here's the recipe.
Ingredients
2 tbsp oil (sunflower, vegetable)
whole garam masala: 10-12 cloves black pepper, 5-6 cloves, 5 small red chillies, 1” stick cinnamon, 1 large bay leaf
5-6 large cloves garlic
2 large onions (1 chopped, 1 grated)
1 tsp sugar (optional)
1 tsp tumeric powder
1 tsp chilli powder (optional)
1 large tomato, chopped OR 2 tbsp yogurt
1 kg chicken pieces; best ones to use are leg, thigh or whole chicken
1.5”-2” ginger grated
½ kg potatoes
Marinade (optional)
3 tbsp yogurt
½ tsp tumeric powder
1 tsp salt
Method:
(optional step) Marinate chicken pieces in yogurt, salt and tumeric for about 1-2 hours
Heat oil in a deep pan/pressure cooker
Lightly crush garam masala and add to hot oil. Shake around a bit
About 20 seconds later, add crushed/chopped garlic and chopped onion
Stir till onions are golden brown; then add grated onion and 1 tsp sugar if using
Stir for a minute; then add tumeric and chilli powder
Stir till mixture starts to stick; then add tomatoes or yogurt. If you are using pre-marinaded chicken, omit this step
Add chicken to pot – stir to coat evenly with mix and keep going till all the juices from the chicken have evaporated (10-15 mins)
Now add peeled and halved potatoes, grated ginger and enough water to cover whole
Bring to boil; simmer for 35-40 minutes; alternatively, pressure cook for 20 minutes
Serve with basmati rice and aubergine raita.
Ingredients
2 tbsp oil (sunflower, vegetable)
whole garam masala: 10-12 cloves black pepper, 5-6 cloves, 5 small red chillies, 1” stick cinnamon, 1 large bay leaf
5-6 large cloves garlic
2 large onions (1 chopped, 1 grated)
1 tsp sugar (optional)
1 tsp tumeric powder
1 tsp chilli powder (optional)
1 large tomato, chopped OR 2 tbsp yogurt
1 kg chicken pieces; best ones to use are leg, thigh or whole chicken
1.5”-2” ginger grated
½ kg potatoes
Marinade (optional)
3 tbsp yogurt
½ tsp tumeric powder
1 tsp salt
Method:
(optional step) Marinate chicken pieces in yogurt, salt and tumeric for about 1-2 hours
Heat oil in a deep pan/pressure cooker
Lightly crush garam masala and add to hot oil. Shake around a bit
About 20 seconds later, add crushed/chopped garlic and chopped onion
Stir till onions are golden brown; then add grated onion and 1 tsp sugar if using
Stir for a minute; then add tumeric and chilli powder
Stir till mixture starts to stick; then add tomatoes or yogurt. If you are using pre-marinaded chicken, omit this step
Add chicken to pot – stir to coat evenly with mix and keep going till all the juices from the chicken have evaporated (10-15 mins)
Now add peeled and halved potatoes, grated ginger and enough water to cover whole
Bring to boil; simmer for 35-40 minutes; alternatively, pressure cook for 20 minutes
Serve with basmati rice and aubergine raita.
Maadi felucca sailing at sunset - picture taken by Gwynneth Chubb
About Me
- Richard and Soma
- We are Richard, Soma, Kieran and Rohan. We lived in Cairo, Egypt until the start of November 2007. Since then we have been living in Dar es salaam, the city assumed by most to be the capital of Tanzania (it's not!)
3 comments:
Hi Rich and Soma, I think this is a great idea. Just make it a date to add something say once a month and you'll have a good record of life to look back on later.
lots of love,
Mum xxxx
Enjoyed reading your blog - hope you keep it up. Hope I can borrow some of your news for the family website, so keep it up, we need fresh ideas. Gran
hi rich,,
i guess u dont me anyway,,but i just found ur website by chance,,i really loved it,,reading ur diary during ur stay here in Cairo...i wonder how i didn't meet u , although i meet tom thomson,shrief moussa,sayed shinawi,and most of sidi krir stuff,, anyway,,keep it up,,,and wish 2 talk one day
catty
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