Hector prepares a Chettinad Masala, then cooks…twice.

Since the first dry fried Masala experience at the Lighthouse Hotel (Galle, Sri Lanka) back in 2003, Hector has been fascinated by this alternative to the Punjabi Cuisine which prevails in the West of Scotland. Indian Mango (München) sets the standard for Lamb/Fish Chettinad which has not been equalled in all my travels. Aberdeen’s – Rishi’s Indian Aroma – was my first recorded encounter of Chettinad in the UK, but theirs is a very Soupy Curry when it doesn’t have to be.

Having consulted a few sources, Ajwain/Aniseed/Carom Seeds appeared to be a crucial addition to Hector’s spice cupboard. The purchase of these plus Smoked Dried Prawns and Dried Red Chillies were sufficient motivation to have a go.

Chettinad Masala

Approximately a tablespoon of each of the following were combined: Cumin Seeds, Fennel Seeds, Ajwain/Aniseed/Carom Seeds, Star Anise, Coriander Seeds, Pepper Corns, Cloves, Green Cardamom, Curry Leaves, Mustard Seeds, Turmeric, and Onion Seeds. A handful of Dry Red Chillies and four pieces of Cinnamon Bark were also added. The mix was dry fried, with care. Experiments in the past have taught me that one does not go too far else all turns to Carbon in a flash. The resulting smoke is intolerable. The Smoked Prawns were added to the above and everything was ground. Such was the quantity of Masala created, this may be making regular appearances in the months to come.

The Base Masala

An Onion and Tomato Base Sauce was created as has been recorded many times in these pages, the Recipe is here. After a good half hour to create the Masala Mash the Spices were added. I was out of Smoked Paprika – oops – and so added some Chilli Flakes to the Chettinad Masala.  Instinct told me there had to be Lemon Juice.

Hector is never going to make a Soupy Masala, even when adding some Water to stave off any chance of the Masala burning, I saw it reduce surprisingly quickly.  In keeping with British Indian Restaurant Curry, the Mash was blended.

Most of the cooked Chettinad Masala was set aside for another day, time to add the Meat. Here was a cheat, I had a good portion of slow cooked Leg of Lamb left over from a previous meal. Yes, Hector even eats Lamb when it is not in a Curry. The Lamb had been roasted in Garlic and Herbs, the pedigree was there.

Even more Water was added to the mix, again it quickly reduced. One day there will be a Shorva served at Hector’s House, not tonight.

Lamb Chettinad

Visually, this was most pleasing: a Thick Masala and not excessive. The Flavours were recognisably more complex than anything I have ever previously cooked, but where was the – Smokiness? It was there, just, subtle. The Spice Level had been deliberately set to – Medium – as I intend to use this Masala for the foreseeable. The Seasoning was as Hector tends to serve – Khara!

Tasty as the Lamb was, there was no denying that the Meat and Masala were strangers until recently. The Lamb held its own, as is already written, this was Quality Lamb.

Meat, Masala, Rice, perhaps I should have added an Interesting Vegetable. I ate on, wondering how much I should congratulate myself. I was thoroughly enjoying this and was looking forward to next time – Fish Chettinad.

So, the time after next

Perhaps I could dry fry the Chettinad Masala once again, add more Dry Red Chillies and Smoked Dried Prawns? Cococnut Milk may make an appearance. I could resort to buying a packet of Chettinad Mix.

Marg returned from work having had consecutive after-work commitments. Two on the same night, who planned this? She had missed dinner, what could I rustle up?

Vegetable Chettinad

I grabbed some Courgette, Peas and a Carrot, a Stir Fry was underway. Two dessert spoons of the cooked Chettinad Masala and some Water were added. There was leftover Rice. Behold, a Curry!

As is Marg’s norm, the first mouthful was greeted with the usual protest – Spicy!

That is not Spicy – was my emphatic reply.

This was accepted, Marg then went to comment about the Oil, however, this was from the Stir Fry element, not the Masala. Every morsel was eaten, Marg enjoyed her Impromptu Curry, she thought it tasted – Smokey.