The Art of Fusion

A pungent melee of aromas fills the air; coriander, cumin, garlic, turmeric, ginger, chilli, tikka & garam masala powders prepare to assault the senses. The master chef (well at least yours truly) is at it again with preparations for Sunday lunch. Once the heat has released this pungency, a dash of oil to the griddle-pan serves as a starting pistol and, let the good times roll! Simultaneously, my aural space is flooded with the Kansas City strains of Jay McShann, as I swiftly chop the peppers, mushrooms, onions, broccoli and other goodies before they taste the searing heat.

Once the onion’s sweated, and the other vegetables have searingly absorbed some of the spice, the lean minced beef hisses on the griddle, and swiftly integrates itself with the vegetarian accoutrements. As it sizzles, I add a further generous dollop of crushed garlic and then a tin of plum tomatoes, swiftly smothered in freshly ground black pepper before chopping and crushing with a spatula. There follows the lazy bit as I stir in a jar of Rogan Josh sauce, allowing it all to simmer to perfection.

Having transferred the magical concoction into two casserole dishes, to stand until tomorrow lunchtime before their long slow simmer, Helen and I race each other to finger out the residual sauce from the griddle pan, pass it to the mouth and, appreciate the tingle at the back of the tongue!


A later posting for today, 'A Spell on the Garden', can be found on Mal's Murmurings.