Remember when you were young and playing Doctors & Nurses was one of the coolest games?
Remember the fights as to who would be the Doctor and get to make the patient better?
Hubster and I have been playing that game at our place this week.
Only it is real life.
And not that much fun really.
And there aren't any fights about who does what.
And it is more Nurses & Nurses rather than Doctors and Nurses.
Just one foot in front of the other as we manage a horrid bout of gastro.
I am just thankful he is here.
I am thankful that he is so wonderful at helping by being around so I can take children ALONE to the Doctor instead of having to take the entire tribe and not really hear what the Doctor says anyway as I scramble to keep calm in the little surgery.
Or that I can grab buckets as he herds the others away from the 'Bomb-It' (as our littlest calls Vomit).
I am thankful for technology that allows him to almost do his work at home.
Last time the kids were super sick he was away.
It was awful.
I am ever so thankful he is here this time.
I can think of a dozen other things I would rather be doing right now than playing Nursemaid but I couldn't wish for a different mate to play with.
GOURMETGIRLFRIEND'S TIKKA MASALA PASTE:
Making your own curry pastes is ever so easy and the rewards are the most flavoursome, fresh curries.
I really hope you will never buy pre-made jars again.
Tikka Masala paste is sooooo versatile.
I use it to marinade Chicken to then skewer & BBQ or use it as a base for Chicken & Fish curries.
Once you get a feel for it you can change the ingredients around a little to suit your tastes
WHAT YOU WILL NEED:
- 2 tblspoons cumin
- 2 tblsp coriander
- 6 cloves garlic
- 5cm piece of ginger
- 1 tblspoon garam masala
- 1 tspn turneric
- 2 tblspoons paprika
- 1/4 cup fresh mint
- 1/4 cup fresh coriander
- 1 tspn salt
- 2tsp chilli flakes
- 2 strips lemon rind (use peeler to peel the strips)
- 1 tblspoon lemon juice
- 2 tblspn water
- 150ml red wine vinegar
- 120ml light olive oil
Dry roast spices till fragrant.
Grind all spices to a powder.
Then blitz all ingredients except the oil in a food processor to a paste.
Heat the oil to medium & add the paste.
Stir gently through.
Cook at a very low temperature for about 15 minutes.
Place into sterilised jars. Paste will keep for several weeks in the fridge (But mine never lasts that long!).
QUICK & EASY TIKKA MASALA FISH (or Chicken) CURRY:
I made this batch into a Fragrant & fresh tasting Fish curry.
But I have added the method for Chicken of you prefer
I used Rockling but you can use whatever Fish you like - ask your fishmonger for advice about suitable fish. (or you can replace the Fish with chicken)
Heat a non stick pan to medium.
Add all of the Tikka Masala paste and cook till fragrant (about 5-6 minutes).
(If making Chicken Tikka Masala fry off a chopped onion first in some oil and then fry Chicken pieces till brown and THEN add the Tikka Masala paste).
Add 1 kg Fish cut into large chunks.
Cook very gently and stir through till fish is covered in paste.
Add a can of coconut milk & bring to a simmer. (if doing Chicken version add 1 1/2 cups of regular cream or plain Yoghurt & simmer for about 30 minutes)
Cook gently for ten minutes or till Fish is cooked through.
Serve with Rice & squeeze of lemon.
NB: I added a cup of fresh Fenugreek leaves when I added the coconut milk (available in the freezer at Indian grocers) or you could add spinach. Fenugreek laves or METHI adds a lovely zingyness and another texture. They are also LOADED in good nutrients.
In a lovely segue from Sick Bay I took the older two boys to see The Punch Brothers play at Melbourne's magnificent Recital Centre this week. We are so lucky to have such a gorgeous venue & I have been lucky enough to see a few AMAZING shows there.
This was one of them. These guys were so so great live & I was one happy mumma being able to take two such handsome lads as my date!
Their rendition of Radiohead's Kid A was my boys favourites song of the night: