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As a young man one of my earliest experiences with curry was at a venerable establishment called the Ceylon Hut in Bank Street Adelaide. The menu and flavours were tantalizing and exciting, one ordered the meat or vegetale selection and each was accompanied by rice, a sambal and two pickles.
Not long after we were married my wife gave me
Charmaine Solomon’s classic, the
Complete Asian Cookbook.
It was a revelation and we spent the next twelve months eating from it almost exclusively.
We tried all the exotic things like Prawn head sambal, ikin bilis, made our own chapattis and parathas, pickles, spice mixes and chutneys.
I had begun a new adventure
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