Egg curry. Curry, boiled eggs and sweated-down onions and garlic.
You can rather guess the effect it’s had on the both of us, can’t you? Yep. A colossal, vile, dramatic rise in the amount, pungency and volume of our after-dinner hints.
Every time I field a benchwarmer, I’m taking another layer of skin off my buttocks. I’m raw, I’m not kidding, and each time Paul steams his knickers I feel my face tighten. It’s awful – quite genuinely the worst smell that’s ever barrelled out of us. Now I’m no prude, I love a good taint-stainer, and other people’s seam-splitters make me howl, but this is too much, even for me. We can barely type for gagging and even the cat has been licking his own chutney-locker for twenty minutes just to give his nose a break. I’ve never seen a cat cry until tonight.
Listen, I’ve talked about puckered-chuckles before and I’m not going to go into too much depth here, but everyone – I don’t care how hoity-toity and prim you are – has been proud of one of their farts before. My favourite? I once broke wind on the London Eye, in the height of summer, in a full capsule. Imagine that, the heat blaring down, everyone panicking but being terribly polite about the whole affair. In my defence, I didn’t think it would smell and I was more preoccupied with making sure it wasn’t a full-on cheek-rattler that I didn’t think about the consequences. I bet there’s still fingernails scratched into the emergency exit of capsule 19.
Paul disagrees though, stating that my best pump was early on morning as I dozed in bed and he got ready for work. He asked me a question and in my slumber I let loose the loudest, squeakiest arse-moo he’d ever heard, to the point where I woke myself up thinking it was the bedside alarm. He had to get back into bed for laughing so hard and he still chuckles about it now. We’re a classy pair.
Here, my favourite old fart joke. It probably only makes sense if you’re of an era when Emmerdale used to be Emmerdale Farm and Jimmy Saville was just a cheeky tinker.
A bloke goes into a bar and asks for a pint of bitter with a head on it. He gets one from the barman, and then asks him to keep an eye on the pint whilst he nips to the bog. Barman agrees.
Bloke comes back from the netty only to find the pint is still there but the head is missing.
“What happened to the head on my pint?!” he asks the barman, to which the barman replies, “well, see that large athletic looking lady over there? While you were in the gents she came over and farted on your pint and blew the head off it“.
“Right” says the angry customer, “I’m going to have a word with her!”.
He storms over to the lady and asks, “Excuse me, fart in my Whitbread?“
and she says…wait for it wait for it…
“No I’m Tessa Sanderson”
Tessa Sanderson right?!
Oh screw you. Here’s your stinking recipe!
This serves four.
We served it with saag aloo from a previous recipe (opens in a new window) and boring old rice. This is a great way of getting a load of superfree into your mush. So…
to make egg curry, you’ll need:
- 6 hard boiled eggs (shell removed)
- 2 medium onions
- 3 medium tomatoes
- 1 tsp grated ginger
- 1 tsp crushed garlic
- 1 green chilli (sliced)
- handful of coriander leaves (chopped)
- 2½ tsp ground coriander
- ½ tsp tumeric
- ½ tsp paprika
- ½ tsp garam masala
- ½ ground cumin
For the love of God, buy one of these. YES IT’S A MICROPLANE GRATER but you can do your garlic and ginger so quick. Plus Parmesan and lemon. Hell you could even try getting your feet sorted out with it, which is handy if your feet look like a drought relief map.
to make egg curry, you’ll need to do this:
- finely chop the onions
- spray a large saucepan with Frylight OR a drop or two of oil and place over a medium heat
- gently fry the onions for about 5 minutes or until translucent and golden
- add the crushed garlic, ginger and sliced chili to the pan and stir it like a piece of playground gossip
- chop the tomatoes roughly, add to the pan and stir well
- cook for about five minutes, until the mixture is quite mushy
- meanwhile, in a small bowl mix together the corianer, turmeric, paprika, garam masala and cumin powder with two tablespoons of water until smooth, you want it looking like an Orlistat side-effect
- add the spice mixture to the pan and mix well
- add the chopped coriander leaves to the pan and continue to cook the mixture for another three minutes or so
- add 325ml water to the pan, cover and cook for fifteen minutes, or until it’s really thickened up
- meanwhile, boil six eggs for 10 minutes. peel under running water
- remove the curry from the heat and stir well
- slice the eggs in half and place in the curry.
Look, this isn’t the most razzmatazz of recipes, but it’s fun and unusual. That’s what Slimming Would should be about. SHOULD.
Now excuse me, I have to go FART LIKE A BREWERY HORSE.
PRAY FOR JAMES