TDJ-Issue-Three

played a session for John Peel. Mogwai took precedence over Celtic that night and I’m sure Mogwai
would do so again. We were actually really late on stage that night as the game went to extra time and we
refused to play until the game was done.
From what I’ve read, you seem to be quite the chef. Do you see yourself as a culinary authority? I tried
making my own bread yesterday and it was a catastrophic failure. It was more like flatbread. Where
did I most likely go wrong?
Ha! Don’t know. Bread isn’t my forté either. I used to work in the kitchen of a Cantonese restaurant in
East Kilbride in my youth so my interest in food stems from there.
Would you be so kind as to share a recipe with us?
Jesus… Okay:
www
JApAnese fish curry
Get some white fish, season it, coat it in flour and then dip it in some beaten egg.
Once it’s covered coat it in some Panko breadcrumbs and set it aside.
Fry some onion, garlic and ginger in butter until softened and then set aside. Add two
tablespoons of butter to the pan, melt it at a low heat and add plain flour and curry powder
(I use Malaysian) to make a roux. Gradually add some nice stock (whatever takes your fancy
- chicken, fish or veg) and whisk it into the curry/flour/butter to form the sauce. I usually use
about 500 to 750ml of stock and then once it’s at a good consistency add the garlic, onion and
ginger and about one to two teaspoons of garam masala.
Oh aye, when you‘re doing all that, fry your fish too. Few minutes each side should do it.
I sometimes substitute chicken for fish. Serve with rice.
There ye go, enjoy!