This month’s visit to Staggs (Musselburgh) was chosen to coincide with Howard’s Birthday. Happy Birthday, Howard. I’m sure you had one around this time last year also.
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John decided to cook – The Company – another Curry, or two in fact. Chicken Curry would be provided for – The Children, Lamb for the adults. His Recipe was Rick Stein’s famous Bradford Curry Recipe as reportedly supplied to him by Mein Host at Karachi some ten years ago. Hector has eaten at Karachi on five occasions at the time of writing. This would be more if they opened an hour earlier. Kofta Palak has become the Curry of Choice. John has never had a Bradford Curry, everyone else around the table had. Well possibly not Nigel, Mein Host at Staggs, who was not missing out on the opperchancity to consume food.
It was after 16.00 when John started dishing out the plastic plates, Cerise for Hector, Blue of Craig, Green for John L., no Yellow? Wholemeal Pitta was once again the accompaniment.
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Lamb Curry
It was difficult to decide how much to take, just as John had probably wondered how much to prepare. He was in fact limited by the size of the flasks which had kept the Curry warm in transit. The flasks had been efficient.
The Masala was lighter in colour than one sees in Bradford. Thankfully, there was no needless – Red. Despite an impressive viscosity, this was not as – Dry – as Curry is served in Bradford. and ironically not as – Dry – as the Lamb Karahi – he prepared for us last time. The Lamb was absolute – Perfection – very Tender and showing no signs of pulping, this takes skill and patience. The Flavours were decidedly – Earthy – the Spice Level was such that presumably the Chicken Curry offered respite. This was a Spicy Curry!
John announced that he had put in a bit more Salt knowing Hector’s propensity for – a well Seasoned Curry. By this time I had already noted – Seasoning a tad short. Still, what was not to enjoy, a very good Curry, John.
I have seen the so-called Rick Stein Lamb Curry Recipe before, I may even have attempted it in the era before Curry-Heute. The presence of Spinach but not Methi puzzles. After twenty years of eating Bradford Curry I deduced that Methi was key to creating that which makes it a standout. Fifteen years further on, I have not changed my mind. Sarina has also verified this in our discussions.
The Rick Stein Recipe features a lot of blending, something I am still loathe to make a standard practice. My favourite Glasgow venues appear not to blend to this extent. Though with my recent acquisition of – The Big Pot – I may be tempted at a future opperchancity.
Chicken Curry
Whilst I was enjoying the Lamb Curry, Craig sitting two to my left was extolling the wonder that was the – Chicken Curry.
Stunning! – remarked Craig, more than once, yet there were no Big Onions or extra Yellow Sauce… as he likes it. Yvonne was in there too, two weans. I love the sauce – she said. Curry is all about – The Sauce. There was nothing for it, Hector would join – The Happy Couple – and for the sake of Curry-Heute, sample the Chicken Curry.
It was – Fierce. How Craig, aka Mr. Vindaloo, had tolerated this, who knows?
That’s quite enough about a Chicken Curry.
The Bill
What is better than Curry-Gratis? Thank you, John.
The Aftermath
Peter arrived too late, when is he going to feed Hector again?