Hector’s Fish Curry OCD has kicked in again. Left to fend for myself for two days, here was the opperchancity to further perfect the Punjabi-style Tomato-based Masala and make a Fish Curry which may turn out better than that served at the majority of Curry Venues. Not much of a challenge then.
Last week when I added leftover Namkeen Karahi to my own Tomato and Green Chillies Masala, I felt it would have benefited by having retained some of the Traditional Ingredients namely Garam Masala, Cumin Seeds and Turmeric.
A couple of Dry Red Chillies found their way in too. The Garam Masala, Cumin Seeds, Turmeric and Chillies were roasted on a high heat until I sensed they were giving off their aromas, too much and they would turn to soot in seconds. The cold Vegetable Oil calmed down the Spices in an instant. I hoped the Oil would then take in the Flavours from the Spices. I had a notion for Citrus and so half a Lime would be added towards the end of cooking.
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Five large Tomatoes were chopped, Garlic Paste and chopped Fresh Ginger were added. Three chopped standard Fresh Green Chillies and one Large Green Chilli were also added, plus enough Salt to hopefully avoid a Bland Curry.
I kept the heat high and stirred constantly, letting the Masala burn would be catastrophic. The speed at which the Juice from the Tomatoes separated from the Masala Mash puzzled. Would it evaporate? A cube of Frozen Methi was added, another source of Moisture. Hector as ever was after a Minimal-Dry-ish Masala. Total time so far, about twenty minutes.
Two Haddock were cut into bite-sized pieces using kitchen scissors, far easier than a knife. I needed an – Interesting Vegetable. Four large Mushrooms were sliced and went in with the Fish. Once again I would be having ASDA’s Tomato & Garlic Flatbread as the accompaniment: twelve minutes from frozen in a preheated oven. 
Once the Bread was in the oven, the Fish went into the Masala. Chopped Fresh Coriander and another Large Green Chilli were the Toppings.
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Curry-Gestern
The residue could have been spooned off I suppose, but I left this on the plate for dipping the Bread. The Haddock had broken up further but was far from Flaked Fish. I liked the look of what I had created.
This Fish Curry tasted too – Fresh – it was teatime, I had to eat it. Having put fewer Chillies in than last week it was not OTT. This was enjoyable, I have made better. I had hoped for more – in the face – Fish Curry.
Curry-Heute
I decided on Rice today in case the remaining half of the Flatbread did not respond well to reheating in the microwave. As it happened, a one minute blast recreated Perfect Bread.
The second half of the Fish Curry was put back in the karahi. No more liquid had to be added, today the residue from the Tomatoes was working in my favour. I could tell by the aroma as I cooked that this was going to be much better than yesterday’s. The Toppings were once more Fresh Coriander and a chopped Large Green Chilli.
The Citrus and the Seasoning hit home instantly, this was exactly what I had conceived at the time of preparation. The Methi was now giving off a Rich Herb Flavour, Bitter. Even the Fish tasted better, sitting overnight in the Masala, it must have absorbed its surroundings.
Maybe this was finally the Fish Curry I have dreamed of making. Every mouthful was sheer joy. The Rice worked surprisingly well even when alternating with the Bread which gave off more Tomato than Garlic.
The proof is in the re-creation. Hector’s next Dinner Party may feature this Fish Curry as a Side.