simon hopkinson's tomato curry

Crikey, another late night but this time we're a much happier house: Despite his cold Milo is on excellent form, Ana's lessons were aces even though she didn't get inspected, and whilst manic, work was pretty aces. Even better,  Rick Stein came into the office (but my idiot assistant didn't drag me kicking and screaming to meet the great man) and we in-directly sold Dannii Minogue some fizz. Man we're good.

Anyhoo, Ana needs some post-Ofsted reward (other than vino) so we have Simon Hopkinson's very-excellent Tomato Curry. We've had it so often it needs no more introduction - just marvel at its loveliness:

Wine Time
Curry and Tomato, there's a split. If it was a meaty curry, I'd go Carmenere (again) as it's slightly spicy and fairly full-body would work really well, but as the main constituent here is cream and tomato I'm going to go a high-tannin red to cut through the dairy and balance the acidic tomato. We've got two, both from the same producer - Giovanni Viberti: The Barbera is absolutely perfect; rich, acidic and full *and* it's tasting utterly amazingly at the moment. If you don't fancy a Babs, try a slightly softer Dolba.

sources
tomato curry - Simon Hopkinson, Delicious, November 2007, p