There’s a cardinal rule we should abide by when using a recipe given to us by someone else or from a magazine or cook book. That is to remember that not everyone’s taste buds are the same. This is especially important when dealing with dishes that have curry, chili or other hot, spicy ingredients. Yes, I am speaking from personal experience.
Just recently I was cooking Korma Chicken using a packet of ingredients I bought on a shopping excursion. I should have realized Indian people have a higher tolerance than most Western people do but I had it in my head that Korma was a milder dish. So when they said to use two tablespoons of the Korma Masala powder, I blithely put that amount in. That was my first mistake. I should have put less. After all it’s always easy to add more but not to get rid of it. But you know what it’s like when you’re doing things in a hurry; the brain goes into automatic pilot.
I did do a taste test before I served it and decided it might be a fraction hot for Mick so I added a little more yoghurt. Mick does have a lower tolerance of hot and spicy than I do. I should have tasted it a larger portion and I would soon have discovered my mistake.
Poor Mick! He did attempt it but after a few mouthfuls gave up. I was all apologies. Thankfully my sweetie said, ‘Don’t worry about it. I could count on one hand the number of disaster meals you’ve cooked.’
Given we’ve been married over 40 years I guess that’s not bad, but still I felt awful. So he ended up with boiled eggs and toast for dinner while I persevered with my Korma.
I’ll say one thing, by the time I finished my throat which has been feeling sore and my sinuses were all feeling fine. I think it killed off any germs quick smart. On the up side the cold I’ve been battling with for weeks finally seems to have gone, so maybe my disaster Korma was worth it after all.
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