There is a saying in Edinburgh- You’ll have had your tea?
There is a tradition becoming established in Carnoustie – You’ll bring your tea, and cook it.
Last year en route to Aberdoom it was Curry for Ten (Aloo Gosht Methi Achari), this year only Eight. Actually, I could have fed Sixteen easily given the Quantity prepared last time. It is difficult to judge multiples of the published – Hector’s Curry Recipes. What is published typically feeds three, so why did I set about yet again with Recipe x4 in mind when I went shopping?
Machi (Fish) Masala would be different from the Norm. Our Hosts – Dr. Alasdair and Margie – spent a few days in October with Hector and Marg, exploring the Best of Bradford Curry. Fish Curry went down well, though Sarina’s (Queensbury) Mutton Handi remains the most Impressive Curry encountered to date. This evening two other couples would join us, last year’s Curry was a Family Affair.
Cooking for eight means Frozen Chopped Onions. Four bags were purchased, three would still have been too many. Getting the Onions right is fundamental to any Curry, here Hector cocked up, not that anyone noticed or remarked. Having brought a Bottle of Vegetable Oil to a decent temperature, in went nearly all the Onions, limited by the size of the pot provided. As the Onions melted and cooked, so more and more moisture was released. I should have heated the Onions without the Oil then strained them before adding to the Hot Oil.
The Onions were given plenty of time to go to – Mash – with the grated Ginger and Garlic Paste. It was a good hour before I added the Tomatoes, Fresh Coriander Stems and Spices. I had mixed the Spices at home a few days ago to ensure all were as they should be. Some Dry Methi may well have sneaked in at this point.
Two heads of Broccoli and a Cauliflower were cooked separately. Around 1.2kg of Fish, Salmon and Basa, did not feel enough for Eight, some Interesting Vegetables would provide more Bulk.
Aloo Tare Ko
Meanwhile Dr. Alasdair was making another of Hector’s Recipes – Aloo Tare Ko. In addition to this he would prepare Naan from scratch. The Recipe for these Dry Fried Potatoes has been tidied up a bit, greater clarity in the ingredients including Fresh Coriander which I have automatically added each time I have made it.
One can hardly go wrong in the preparation of this Simple Dish. The outcome was of course – most pleasing. The Naans were Splendid also, I now have the Recipe, and will have a go, one day.
Margie was once again in charge of the Rice. Hector only cooks Basmati in his Microwave Pot in batches, never on a hob, and for Eight?
Once cooked, half of the Masala was spread across two other pots and allowed to cool, it feels logical to cook a Fish Curry in a flatter pot. 
Adding Cream to any Curry always feels wrong, however, it is what makes this Recipe a standout. Only once the Guests had settled did the Fish go into the Masala.
Slices of Large Green Chillies, Almond Flakes and copious Fresh Coriander Leaves were added at the point of serving.
Eight of us did not finish the first pot on the first sweep, the second pot was brought into play, we did it justice. Meanwhile our Hosts have Fish Curry to serve to all and sundry for the next few days. Does this Fish Curry freeze and return to anything approaching edibility? Time will tell.
This is the Best Curry I have ever tasted – remarked Margie. Perhaps this was in part being able to host a Dinner Party and not having to cook?
OK, it is polite to praise The Chef, this can be a bit excessive. A former Colleague once cooked this Machi Masala Recipe for her husband who then demanded they have it every day for the next two weeks. Margie may well be eating this for as long.
Dr. Alasdair placed it in his top ten, ever, generous.
The Guests all appeared to be impressed.
Marg – I thought it was one of your best, there was more sauce than usual. It was creamy, full of flavour, and it was nice to have different Fish.
There we have it, catering for The Masses.
