Every year, during the weekend of Wimbledon tennis finals, I make a curry from the two ingredients most strongly associated with the championships: strawberries and cream. It’s my way of celebrating a British summertime tradition with a contemporary Indian touch, but the curry is not my original idea. It’s based on a vague memory of a strawberry curry I ate around 15 years ago at The Painted Heron, a Modern Indian restaurant in Chelsea, in West London, that has long since closed. It’s broadly North Indian in style, and I…
