Fuerteventura – Corralejo – Indian Tandoori Spices Corralejo – This is Curry!

In the reverse of yesterday’s Curry Experience, Marg and Hector arrived at Indian Tandoori Spices Corralejo (Av. Ntra. Sra. del Carmen, 64, 35660 Corralejo, Fuerteventura, España) at 13.15, some fifteen minutes before the official opening time. We were welcomed in.

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Mein Host, Kang, brought the Menu and took the Drinks order, two 500ml Bottles of Sparkling Water (€1.90). I worked my way through the Menu, the Standard Curry Dishes were represented, except for Fish Curry, though Fish Pakora (€4.00) was available. There were over twenty Prawn Curry Dishes on offer. One wonders if the Prawns were locally sourced or imported as the vast majority of Food is to this Desert Island. On reaching the Karahi section I was hooked. Two nights ago Marg had a rather impressive Lamb Karai at the nearby Bombay Masala, a comparison is therefore possible.

The photo on the Spices Menu did look – Red -, we’ll see.

Marg too was captivated by a photo of a Salad with Cheese, – a Greek Salad – is what she believed she was looking at. Kang came back to take the Order. Marg pointed to the – Greek Salad – which we were informed was the Mixed Salad (€5.50).

Capsicum was only spotted in the description of one Curry in the Chicken section, there was hope. I asked for the Lamb Karahi (€9.95) then set about my usual haggle. It was agreed that no Red or Green Peppers would be added to my Lamb Karahi. A Paratha (€3.00) would accompany. Tonight we were determined to have Paella, finally, so no Rice this Lunchtime.

Spices is located in the newer part of Corralejo next door to Seven Pints where we sampled the Bier and Atmosphere a couple of days ago. From our vantage point we could see all. The Bar had a full array of Drinks on offer. I estimated that Spices could easily seat sixty.

The next customers arrived at 13.40, I heard them ask for – Dry – and so my ears pricked up. It was Wine they were after. For a brief moment Hector thought he had found soulmates.

A Young Waiter brought two hot plates, Marg was having Salad. The Salad was nothing like what was expected, no Cheese. This is the photo of Marg before the Salad arrived and subsequently after the hiatus was sorted. The Waiter was summoned, a bowl of Feta-like Cheese was provided. Still Marg was not impressed, she set about chopping up what lay before her. There was no Dressing, Marg went to fetch some Oil, now she was content.

The Curry and Paratha arrived. The Paratha was in three bits and looked Peely Wally. I was not taken by this at all. The Lamb Karahi looked to be – spot on – but after yesterday’s major disappointment at Fazz’s, I was not getting my hopes up.

Topped with slices of Large Green Chillies, the Masala looked Rich, Tomato Seeds were visible. This was a decent Onion and Tomato based Masala, and it was in an acceptable Meat to Masala Ratio. I counted ten pieces of Lamb which had been cut quite Small, there was enough. If this was an evening meal I would recommend a Side of Vegetables.

I dipped a piece of Paratha into the peripheral Masala, oh no, here it goes again… Something similar to my Lamb Methi experience at Fazz’s was recurring, then it stopped. Hector’s Palate adjusted, and the anticipated Wonder that is a Quality Lamb Karahi came across.

Start again

I had by now realised that the Paratha was Flaky, it was Thin and so the layering was minimal. Still, it had a good taste, was a sensible size and would complement the Lamb Karahi perfectly. I would eat every bit which is a rarity. Marg even suggested I order another, one was enough.

Is it the Oil the Curry was prepared in? Having been exposed to Spanish Cuisine over the last few days, there’s a possibility that their cooking oil is markedly different from that used in the UK. Was this the source of the underlying taste which did not sit easily on the palate initially? The Spice in the Masala hit home, more Green Chillies were discovered deep in the Karahi, then Red Chillies emerged. Oh yes, this Lamb Karahi was oozing Quality.

The Lamb was suitably Tender and felt as if it was an integral part of the Curry, not a last minute add-in. The Spice Level was challenging at times when a Chilli was eaten, the three Red Chillies were removed, they had done their job of adding to the Overall Flavour. The Seasoning was at a good level, this Lamb Karahi had an Authentic Flavour, one I recognised, a Flavour I was totally at home with. This had to be have been cooked to a Punjabi Recipe.

The Young Chap came over, no longer in fear of Salad problems.

This is very good – I said, he departed, job done.

This Lamb Karahi just got better and better. The Flavours kept coming, I was not expecting to find a Curry of this Quality in a Spanish Holiday Resort off the West Coast of Africa, but then, why not?

I have no hesitation in recommending this Lamb Karahi, but please, do not let them put in the Capsicum, it should never be present in a Punjabi Karahi.

The Bill

€23.92 (£21.17) €1.57 had been added in at the end. Was this for the Cheese, or was it Tax?

The Aftermath

Mein Host came over to collect the cash, I went into Hector mode. I had to congratulate Spices on the Quality of their Curry. When I mentioned that the majority of Curry Houses in Glasgow are Punjabi, he announced that he was Punjabi. Well of course! And so a photo with Kang had to happen.

I spent the next half hour or so in a happy place. The so familiar taste in my mouth lingered.

And finally…

Hector and Marg’s last meal (at another venue) in Corralejo was a Mixta Paella, this was for two?

Indian Tandoori Spices Corralejo  –  Menu Extracts