This one came from a cookery course I did with work a couple of years ago - it was actually the demonstration dish rather than something we cooked ourselves.
I made up the paste for this one last weekend (which wasn't hard - chop a load of things, put in a blender, and whiz to a paste), after which making up the curry was pretty straightforward, though it did require a 30-minute simmer stage.
The end result was nice. There's not much more to say about it than that - we'll no doubt have this again at some point, but it's not going to become one of our most common "go to" meals.
And that's that, really. A short one this time.
#13: "La Belle Sauvage", by Philip Pullman
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