LW has always had a love for a dish she ate as a child: Hard-boiled eggs, curry sauce and mashed potato. It sounds like an odd combo, but it's good comfort food and quick and easy.
For LW, it's vital that the curry sauce is as simple and "traditional" as possible. Traditional in this case means a roue, curry powder and milk.
For me, this just won't do. What I need is to experiment. So in my sauce, we have onion, garlic, finely sliced chilli, garam masala, fenugreek, anchovy sauce, tamarind, turmeric, paprika, and curry paste. And a large dollop of yoghurt.
And then there's the mash. LW insists her's be made with potato, butter, a little cream and milk. By some weird co-incidence, so do I. It's like we are made for each other.