Jim, Mein Host for this afternoon’s Barrel Party at – The Bluebell Bar (Paisley) – phoned midweek to ask if Hector would supply Curry for the event. Twelve, approximately, was the expected number. Having enjoyed Jim’s hospitality many times over the years, Hector knew there would be more. A Keema is the easiest Curry to cook for the masses, nothing really can go wrong. It’s all a matter of not serving – Spicy Mince.
The ingredients were purchased Friday Lunchtime, Sainsbury’s had no Frozen Chopped Onions, so it was back to Clydebank’s ASDA.
Mince was also far cheaper here but I had already purchased 5% fat Mince at Sainsbury’s. Frozen Onions give off a lot of Water which does not go well with the hot Vegetable Oil. Sainsbury’s stock KTC Oil which is good enough for Ambala Deli Bar and so good enough for Hector. The Frozen Methi was courtesy of Glasgow’s KRK. I could have charged for Diesel, but Jim had promised to come and fetch the Curry today, and Hector et al with it.
The Bill
£35.00 This should feed twenty, or permit – seconds – numbers permitting.
The Onions were given some time to melt then drained and added to what would eventually be the two bottles of Vegetable Oil. The Whole Spices: Dry Red Chillies, Cinnamon, Cumin Seeds, Coriander Seeds, Onion Seeds, Black Cardamom and Peppercorns were fried in the Oil in the karahi. The Powdered Spices: Turmeric, Black Pepper, Chilli (two grades), Garam Masala would be added separately later.
In the thirty minutes plus to let the Onions approach a – Mash, Garlic Paste was remembered from the fridge and three large pieces of Fresh Ginger chopped, as were eight Green Chillies.
With four tins of Tomatoes added to the Big Pot along with the Garlic and Ginger, the would be Masala looked to be a long time off. There was only one thing, bring out the blender. This definitely speeded things up, so in went all the Spices and Chillies. To avoid – bland – perhaps the two most important ingredients were then added liberally: Salt and Tamarind Paste. Remember the Mince? It was time to add this and then the Peas.
A good ninety minutes had passed before the frozen Methi was placed on top of the now respectable Keema-Masala Mash. Thirty minutes later, the Methi Keema Mutter was ready, except it was way too wet. A litre of Spicy Oil was spooned off, better.
Hector and Lord Clive of Crawley had a Soupçon on Friday night. I could sense the Spice instantly, this Curry would not be – bland. Clive was impressed. More Salt went in to soak overnight.
Nearly a kilo of Potatoes were chopped then boiled yesterday lunchtime. These were stirred in. The Methi Keema Aloo Mutter was ready, but was still too wet. Another litre of Spicy Oil, or was this actually animal fat, was spooned off, much better.
Jim drove the Curry, Hector, Clive, Steve and Howard across to Paisley. A squeeze?
The Bier
First up was a Bier from Löwenbräu-Buttenheim, a Helles we assumed. Past its best, it had a somewhat novel – Sour – flavour. We were all here for the Andechs Spezial Hell which famously is hard to procure at the Andechs am Dom outlet in München. There is more fun to be had there later in the week. Simply one of the best Helles around.
Aileen took care of supplying and heating the Chapattis. Thank you.
I suggested thirty minutes to reheat what looked like a decent Dry Keema. Some took the Curry before the pot was boiling and were already impressed. Those of us with sense waited.
Hector’s vedict:
The Seasoning was less than I would hope for but others prefer that. The Spice was most definitely there. I had not overdone the Methi or the Tamarind.
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Andy was first to comment:
The Keema is awesome.
This was later followed by:
Your Curry was rubbish, I had to lick the pan.
Now we see what we are dealing with.
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Kris:
The Curry is lovely, thank you.
Steve:
It’s lovely…Mmmm.
Ian:
Very…. (banned word)
Clive:
Excellent Curry.
Howard:
Stunning Curry, spice level was perfect as was the seasoning. Perfect in its own right, even better with Andechs Spezial Hell.
As for the Hosts, Jim worked up a sweat, Aileen assured me this only happens when he is enjoying it.
Jonathan:
As one would expect, an excellent Curry from Mr. T.
A Chap whose name I never caught:
All bullshitting apart, that was really good. Can I have the recipe?
Finally, Sam from Yorkshire:
Gorgeous Curry, lovely Curry, better than anything you get in Bradford.
Sam has not been to Sarina’s.
Seconds, the pot was scraped clean.