Masala is something that a lot of Londoners crave for. Though it is not really British in origin, it is now associated with the food from the city. And when we talk British cuisine, who comes to mind first? Different people would have different answers but I am sure that the name Nigella Lawson would come up a lot. Here is a different twist to masala, according to Nigella.
Nigella has some notes:
I should say that when I cook this for myself, on a weekday at least, I usually dispense with most of the ingredients: I chop two peppers, turn them around in a hot pan with a little bit of oil for a while, then beat them into a couple of eggs, adding some roughly chopped coriander and Maldon salt at the same time. I then pour everything back into the frying pan and cook for a few minutes before sitting the pan under the grill for a top-setting minute or so.
And feel free to add as well as subtract ingredients: grated ginger is good, as is chopped fresh mint and, indeed, dried. You can eat this, flat on the plate, with a knife and fork, or roll it up inside a chapati that you’ve just warmed through in the microwave.
Tags: Masala