Unbelievably, Hector has been in Fuerteventura for three days and this is the first Curry. There has been no Paella yet either. Last night Ann ordered a Chicken in Mustard Sauce Tapas at Pinchacabra Tapas which was remarkable for its Capsicum content! The Dreaded Mush, this time Orange, tasting like Capsicums did back in the 1960s when I first encountered them. I must experience this again before we leave.
No Hector is not suffering from – Sunstroke – perhaps just withdrawal symptoms. Ian declared this evening to be – Curry Night – so as to avoid Indian Cuisine the night before they fly home. (?) Having come across Fazz’s Indian Restaurant and Indian Tandoori Spices Corralejo, plus Shivam Indian Restaurant way down at the southern end of the island at Gran Tarajal, there are plenty of venues to choose from.
Ian suggested Bombay Masala (Calle Jesús Machín Santana, L-9, 35660 Corralejo, Fuerteventura, España) which means I shall be having Lunch at two other Corralejo venues hopefully in the next couple of days.
Marg and Hector arrived first for our 20.00 rendezvous. The Pizza we had mid afternoon in Gran Tarajal precluded any thought of Starters, yes we ate this, between us. The Local Eurofizz – Dorada – was ordered, €2.95 for 0.4l. Marg stuck to the usual Sparkling Water, €1.50 for 500ml.
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We had time to study the Menu before Ian and Ann arrived. There was a Fish Curry (€9.50) which I considered. Marg quickly announced that she would have the Lamb Karai (€11.50) so I became determined to order something different, from everyone else. Lamb Bhuna (€9.50) was now up for consideration, the Masala would be – Thicker – than in their Standard Curry according to the Menu.
On arrival, Drinks were sorted for Ian and Ann. A Bottle of Rioja (€16.90) was reportedly €5.00 less than they had paid for the same brand elsewhere earlier in the week. A Bottle of Still Water (€1.50) accompanied.
Ann selected the Fish Curry, whilst Ian opted for Chicken Bhuna (€8.50). They would share a Boiled Rice (€2.50) and a Peshwari Nan (€3.50). Ann then declared that a Vegetable Pakora (€3.95) would precede this, she also asked for some Mango Chutney. Hector was now down to – Choice #4 – Lamb Rogan Josh (€9.50). The description mentioned – Tomatoes – so not the Creamy interpretation that is breaking out across Europe. Having had enough – Bread – today, it had to be Rice for Hector: Vegetable Rice (€3.95). Marg stuck to her usual Chapatti Pan (€1.50).
That Bombay Masala is a – Family Business – would become apparent as the evening progressed. Father was in the kitchen, Mother came to take the Order, and the ever so charming Daughter brought the Food and Drinks. Was Mother then in the kitchen also having taken the Order?
Marg kicked things off by asking for – No Capsicum – in her Karai. The given description included this – Ballast – and also suggested it would not be the appalling – Stir Fry – with big blobs of Onion and Peppers. Mother duly noted the request, not a problem. I asked for no Capsicum in the Rogan Josh and was informed that none would have been there. The request was repeated for the Vegetable Rice, same response. For once, a Restaurant where the description of the Dishes matched the ingredients!
Daughter brought some Poppadoms and three Dips:
On the House – she said with a winning smile.
Hector was not in a hurry to sample these but when Ann pronounced the Spicy Onion to be – Delicious – I had to try them. Not only were they Spicy, unusually, they were also Well Seasoned.
The Pakora consisted of Two Patties, they appeared to have been freshly cooked, not the double frying that prevails in the UK. The Pakora was crammed with Vegetables, a Soupçon was accepted, again Well Seasoned and very Tasty. Chef knows how to Season his Creations – I noted in anticipation of what would follow.
Some of the Mango Chutney was used, more was asked for and supplied immediately.
Hot Plates
Daughter brought four very Hot Plates, for once I would be using mine.
The Breads
The Peshwari Naan was lightly fired and served in pieces. It was well received by those partaking, Ann described it as – Delicious – from the off. The Chapatti was on the small side, but fit for purpose. Marg would snaffle my surplus Rice to mop up her remaining Masala.
The Vegetable Rice turned out to be a good choice, especially to accompany the Rogan Josh. Featuring Green Beans, Peas and Carrots, this provided the required Diversity and complemented the – Meat and Masala – I would otherwise have faced. There was more than I needed. The Boiled Rice was a decent portion of Basmati and was shared accordingly.
Lamb Rogan Josh
The Masala looked even more – Red – under the Restaurant lights than it does in the photos. This was a typical Mainstream Curry, Meat and lots of Masala. Far too Soupy, but I have to accept that this was my choice, and Choice #4 at that.
The Blended Masala was – Well Seasoned – with a – Moderate – Spice Level. The given description said the Masala was made with Tomatoes and Onions. Were the Tomatoes the source of the – Redness? Tomato pieces were found at the base of the Karahi. Let us hope that no nasty Food Dye was used here.
Ten pieces of Meat were counted, they were suitably – Tender. This is the point where the Vegetables were most appreciated, adding – Diversity – to the overall texture. As for – Flavour – it was all one. There was nothing complex about this Curry. It was what it was, Pleasant, no more.
Chicken Bhuna
Served in a Thicker Masala with a definite brown hue, this looked much more appealing than the Rogan Josh. Topped with Fresh Coriander, the Diced Onion is clearly visible in the still Excessive Masala. Why so much Sauce?
OK – was Ian’s immediate reaction. He was not going to enthuse much more than this.
It has a very good taste – was as far as he went. He finished by stating that this was as he would expect in a Resort Restaurant. Fair enough, but one still hopes to discover a hidden gem.
Fish Curry
With a light sprinkling of Fresh Coriander on top of a Thinner Masala than the Bhuna, this too had a more appealing colour than the Rogan Josh.
Ann was eating but not getting very far, the Peshwari Naan was being devoured.
A good after-taste – was an early comment, followed by:
It’s really quite hot this, actually.
Ann was never going to finish her Fish Curry, pieces of Fish and Masala were gratefully accepted by Ian and Hector.
The Masala had a distinctly different flavour to the Rogan Josh as one would hope. This was a much more impressive Curry despite not having the same level of Seasoning. The White Fish was – Firm – perhaps more than I would normally expect. This could have been my second choice, I would have been content with this Curry.
Lamb Karai
Through the rising vapour, it was evident immediately that Marg had the best Curry on the table. The Masala was suitably Thick. The Meat to Masala Ratio was well judged.
It’s very Salty – was Marg’s immediate indicator. This kicked off a discussion around the table about the need for Curry to be – Well Seasoned. It was accepted that without Salt, there is no Curry. Marg has now described her last two Curry experiences as being – too Salty.
The Lamb was praised by Marg for being – Very Tender. A piece of Meat came in my direction, indeed it was. Two more pieces came when Marg was defeated by the Quantity. This was definitely a Quality Curry. The Lamb was much – Softer – than I had been served in the Rogan Josh. There was so much more Flavour in this Dish. The Meat was giving out Flavour, here was the synergy of well combined Meat and Masala.
There was one criticism. Marg left the Large Pieces of Onion which too often are a feature of Karahi. One can only imagine how Big the pieces of Capsicum would have been if they had not been withheld. There is no need for this – Ballast – in a Karahi.
Daughter offered us Liqueurs at the end of our meal. Ann accepted something she could not identify, Hector accepted Brandy. Thank you.
The Bill
€83.25 (£73.67) This included a Bier and a Bottle of Wine.
The Aftermath
I took the cash up to Daughter and gave the Calling Card and showed the Curry-Heute Website. This resulted in Mother and Father making an appearance. There was genuine interest in the array of countries I have visited, India always makes a difference. The family originate from Bombay as the name of the Restaurant suggests. Lovely people, we shall remember our first Curry in Fuerteventura.
The Menu
