Curry again. Yayyyyyyyy.
Literally I can never have enough. I just ate a big bowl of leftovers for my lunch before writing this post, and this picture is already making me want it all over again. I’m perhaps just a teensy weensy bit obsessed. Oh, and I just decided yesterday that I’m going to one of my favourite Indian restaurants for my birthday.
Anyway, this post is actually about jaggery, which is an unrefined type of cane sugar. It comes in a big hard block, and it tastes like heaven (well, like treacle), not that I’d recommend you eating a lot of it by itself. I often use just the tiniest bit to give a hint of sweetness to curries and other dishes, like in the same way you add a teaspoon of sugar to tomato sauces to bring out the flavour.
818 down, 978 to go