Around the turn of the century when Hector did the Curry Course at Anniesland College, the creations were taken to school next day for reheating. Steve was always on hand to share the creations. Recipes were shared also, a whole lotta sharing going on. Hector has cooked Curry oft for Steve, tonight was only the second time that Steve has cooked Curry for Hector and Marg. Louise reports that his Curry always impresses.
Spicy Prawn Salad
This was a Starter from Steve’s imagination. The Prawns were marinaded with Chilli Powder featuring prominently. Beneath the Prawns were finely chopped Vegetables including Yellow Capsicum, Steve trying to wind up Hector? No comment was made. There was a – Kick – a pronounced – Kick.
Two Dips accompanied, one a Raita variant, the other a Tomato-based Sauce. These successfully tempered the Chilli, a great combination which worked well. Otherwise, I suspect the Ladies may well have complained, as if.
I remarked to Louise that I hoped – The Rule of Starters – would not come into play – Excellent Starter, Shite Curry.
Steve had prepared both a Lamb Curry and a Chicken Curry. The Quantity of Rice for four was very well judged, shop bought Paratha accompanied also.
Chicken Bhuna
For some weeks I have felt it in my bones that Chicken Curry was coming my way. One needs an alternative to Lamb. Marg thought it was a Pork Curry, however, this was Quality Halal Chicken courtesy of KRK (Glasgow).
Topped with Fresh Coriander, Steve told us that this Masala – had more Tomato. In the serving bowl, the Masala was far from excessive, a very impressive Curry in terms of appearance. One assumes that the Base Masala was still based on the aforementioned – Curry Course Recipes. The Meat was cut – Large – half a dozen pieces would be an elegant sufficiency. To Hector, Chicken Curry will always be ranked after Venison, Lamb, Fish, Pork, and even Vegetable.
Khara is a term introduced to Hector by P.J. some years ago, and not generally known amongst Glasgow’s Punjabi community, I translate from Hindi not Arabic where it does not refer to Salt but a word that unusually appears above. Steve and I have different level of Salt tolerance, he often finds his Curry to be too Salty when I find it spot on – Khara – or even seek more. Such was the case this evening, but then Hector was one of four, so it goes. The Spice Level was quite restrained compared to what Steve and I would otherwise eat. One has to have the Curry match the limits of the audience.
Lamb Methi Madras
Now we’re talking. The Masala was seductively Dark and clearly Herb rich, exactly how I seek my Curry: Masala with Herbs, not the reverse. There was no collection of surplus Oil. The Flavour was very – Earthy – with the welcomed – Methi Blast.
What is Methi? – asked Louise. It’s about time she was taken to KRK.
Again the Boneless Meat was served in Large pieces, Mutton – Steve informed us. He had cooked this for some two hours, the Texture was Magnificent. The Mutton still required chewing but more importantly had avoided turning to pulp. Here was Meat and Masala in harmony, a fine example of what creates the true Curry Experience. I went back for more, my fellow diners had to wait quite a while for me to finish, Hector eating so slowly. Salt? I would have preferred more.
Delicious! – was Louise’s verdict on the meal. Marg had more to say:
An earthy and rich flavour from the Lamb, a good contrast with the Chicken which was a bit sweeter.
For the record, the Chicken Bhuna was in no way Sweet, however, Methi does add a Bitterness which is why Hector seeks it as standard.
So there we have it, invite Hector to your house and have him dissect the dinner, simples. Brave.