It was a mild autumn. Everyone frowns, nods sagely and calls it global warming or climate change, but it used to be known as Indian summer, which was a lot more romantic, but you don't get to talk about starving polar bears and it is also probably racist. Conversation is a minefield these days. No wonder people give up.
Either way, it's cold now. Heavy, rich, dense food is back.
Let's hit the curry jar.
I picked up three capsicums from that fruit shop in Sydney Road that keeps changing its name, the one next to Chemist Warehouse. I took them home and wondered what to do with them. It was a cold day so I thought I'd bake them with something.
This was easy.
In a large pot, I fried a chopped onion in oil, then browned 500 grams of beef mince in the same pot. Then I threw in a tablespoon of hot curry powder and stirred it through, added a cup of water, a teaspoon of salt and plenty of pepper. I let it simmer an hour or two and then removed it from the stove to cool down.
I chopped the tops off the three capsicums, stuffed them with the curried mince, put the tops back on, and placed them neatly in a casserole so that their lids would stay on.
Then I added a cup of rice around the capsicums and poured over two cups of boiling water.
Into the oven, and an hour later, the house was filled with enticing curry aromas and dinner was served.