Hector is well known for sharing, not. Hector does a lot of work for cherittay (sic), aye right. However, feeding the good people of Carnoustie in the final days of the year is becoming a ritual.
This evening’s Curry was arranged back in August when Marg, Mags, Dr. Alasdair and Hector were in Praha: Pork Vindaloo. However, Dr. Alasdair was slightly worried that the term – Vindaloo may be off-putting. Pork Glasgow – was conceived.
British Indian Restaurants (BIR) have brought us up to beware of the – Vindaloo – whilst – Korma – is for the feeble. Curry-Heute has challenged this since its inception, Spicy Korma has been served at Hector’s House. In the last year, since visiting Madeira, Hector has been experimenting with Vindaloo served in its original form, with Pork. The Recipe is presented here, plus a variant. Tonight’s Curry was closer to the latter with Star Anise and Smoked Red Chillies featuring.
The Spices were assembled on December 24th before driving north to Aberdoom where for once no Curry Houses were visited. This was a short stay. Both Sainsburys and ASDA had to be visited yesterday in an attempt to secure the necessary fresh ingredients, no Fresh Coriander or Chillies. The Masala was cooked last night, two hours of cooking the Frozen Onions before adding the Tomatoes, Spices and saturated Methi.
At bedtime, I sampled the Masala. Tangy, Tasty, the Spice Level was within acceptable parameters. The Dried Red Chillies had done their job, the intended Overall Flavour was that of South India, Goa, associated with the Portuguese who developed – Vindaloo. It was then I remembered the Tamarind which should enhance the Flavour further.
Meanwhile the Pork was marinaded overnight in Red Wine Vinegar, Vegetable Oil and Pepper, the – Vin.
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At lunchtime today it was off to Spice of Asia (John St., Aberdeen) to secure the Coriander and Chillies. Quelle surprise! Spice of Asia has moved across the street to much larger premises next door to the former Aitken’s Bakery. This was the only known source of Curry ingredients in Aberdoom, now it is – Spice Disneyland. Fresh Herbs, Vegetables, Spices, fresh and frozen Halal meat, plus every sauce and mix of Spices imaginable. Smoked Dried Prawns were purchased, perhaps the missing ingredient for my planned attempt at Fish Chettinad.
Having sat overnight, the Oil had risen in the Masala, I ladled off as much as possible. The Pork has absorbed nearly all of the marinade. And so to Carnoustie.
18.30 was the agreed time that – Dinner – would commence. We would be nine, with one Vegetarian. Mags, our co-host – had three leftover Dishes from December 24th, all Vegetarian: a Bombay Aloo cooked by Fiona (not present), plus Mags’ Sweet Potato and Lentil Daal, and finally a Chickpea and Cauliflower Mash. All were very Dry, in Hector’s preferred style.
Hector still had work to do on arrival. A ton of Potatoes were peeled and chopped into bite-sized pieces then boiled. Hector takes no chances with Potatoes, the – Aloo. I decided to blend the Masala to create the classic BIR Masala. Beforehand, more Oil was poured off. Coriander Stems were added. These, the Green Cardamom and Red Chillies would disappear in the blended Masala which came out looking very much like – Soup.
The Pork was added and cooked for half an hour, longer than anticipated as Marg said it needed more after the first ten minutes. Somewhere in the mist of time the Potatoes were added. Mags put the Pork Vindaloo into the oven and made a very poignant comment as she did so:
The Curry is more soupy than your usual.
With everyone assembled, Poppadoms, Chutney and a Tomato-Cucumber creation prepared by Dr. Alasdair were tucked into. Cumin Seeds, Mmmm. I assumed they were from – the creation – then it I heard the ingredients of the most impressive Mango Chutney being read aloud: Cumin and Fenugreek.
Geeta’s Premium Mango Chutney, I have to get some.
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We progressed to the dining room, the Curry, Rice, Chapattis and Naan were assembled. There is some skill in bread making amongst the people of Carnoustie. Mags brought the Basmati, all was set. This is what I consider to be a portion of Rice, every grain would be eaten.
Pork Vindaloo
Once more the Oil had risen to the surface, this astonished, I know what I had put in and what I had skimmed off, from where was this still coming? I stirred up the Mash to create the classic BIR Curry Masala. The Potatoes floated, the Pork sank, my first spoonful was all Potato and Masala. The Masala had retained the Tangy Flavour, the Spice needed augmenting, the chopped Green Chillies and Coriander were added a la Kabana (Manchester), much better. This raised a sweat. Having found the Pork all was well, the marinade had worked wonders, very tasty meat. The Masala was designed to be eaten with Rice, hence the Texture and its abundance.
Too soupy – exclaimed Dr. Alasdair on first sight – unusually soupy for one of your curries – he continued. Hector was black affronted. I had to point out that this was intended, it is the nature of the Curry.
Thereafter all was positive. The depth of Flavour was remarked upon around the table. Some may have taken tentative helpings to start, all went back for more. Marg was keen to tell me afterwards that she had her fair share.
Later, Dr. Alasdair would describe the overall flavour as – Fruity. That may have come from the Tamarind. Mags too was impressed by the outcome, the Flavours. Marg was keen to point out that it was not too Spicy for her.
Bombay Aloo Sweet Potato and Lentil Daal
The Chickpea and Cauliflower, Bombay Aloo, Sweet Potato and Lentil Daal had a similar pedigree. A Soupçon was had of each, no more than a distraction from the main event, but then…
Chickpea and Cauliflower
The Chickpea and Cauliflower stood out. Not usually a fan of Chickpeas, I had to admit that this was worthy of being served as a Main. If there’s a next year, I may put in a request for this.
There was talk of next year, Keema was mooted. Aloo Keema Mutter? Simples, and never Soupy.
Update:
Dr. Alasdair added this comment on another medium:
Forget the Mango Chutney – the vindaloo was a revelation. Full of flavour and not mouth searingly spicy also (no bengal tandoori the following morning) Where can we get this again? Not in a restaurant anywhere near us I suspect. May have to invite the currymeister back… That would be an additional visit though; there has to be a different curry on the menu next Christmas…