Went to tesco and bought loads of fresh ingredients to make a Korma.
Got me some fresh ginger, garlic cloves, dried ancho chilies (never had these before), full fat yogurt, creamed coconut, almonds and finally some ghee. I had quite a lot of spices at home so didn't have to buy much in that regard.
Was dubious about the ancho chilies, but they are LOVELY. Even on their own. They're fairly mild, but they have this awesome fruity flavor.
The Korma sauce turned out really nice. I've not ate it yet, it's just sat in the fridge ready for this evening. I have also knocked up some dough for fresh home made Naan bread that I will cook on my crepe maker. The 60% hydration dough is made from fine 00 pasta flour, a pinch of salt, yeast, and a tablespoon of plain yoghurt. If you get the pan (in my case crepe maker) really hot you get some nice authentic type bubbles forming. And you end up with the freshest, softest most airy Naan bread ever
I usually find the dough is best doing a 90 minute rise, kneading it again, and then another 18 to 24 hour rise in the fridge. Tends to give the best texture. I didn't think that far ahead on this occasion so 4 hours in the fridge will have to do
